1. Season the salmon filets with salt and pepper. Heat the oil in a large skillet over medium heat and cook the salmon on both sides until golden brown on both sides. I recommend 5-7 minutes on each side. Remove the salmon from the pan and set aside.
2. Add the butter to the same pan and let it melt then add in the onions and shallots, saute until soft and fragrant. Add in the garlic and sauté for 3 minutes. Pour in the white wine and deglaze the bottom of the pan. Let the wine reduce then reduce the heat to low and pour in the heavy cream. Add the Italian seasoning and more salt & pepper as needed, to the cream. Bring the cream to a simmer then add in the spinach.
3. As the spinach begins to wilt add in the lemon juice and parmesan cheese. Stir occasionally. Add the salmon back to the pan to simmer in the cream for 5 minutes, spooning the cream sauce over the salmon. Once the spinach has cooked down remove the pan from the heat and serve the salmon and creamed spinach over the angel hair pasta. Toss in some cherry tomatoes and finish with cracked black pepper.

*You can add the cooked pasta to the sauce if you prefer, however I like to keep them separate so that the pasta doesn’t over cook.