With these simple steps, you’ll be transporting your taste buds to Tuscany in no time. Let’s cook with joy and a little creativity, just as I learned from my abuela.

1. Season the salmon fillets with salt and pepper. In a large skillet over medium heat, heat the olive oil. Cook the salmon fillets, skin-side up, for 5-6 minutes, until golden and crispy. Flip and cook for an additional 2-3 minutes. Remove from the skillet and set aside.
2. In the same skillet, add the butter and let it melt. Add the minced garlic and sauté for about 1 minute until fragrant. This step always reminds me of my grandmother, who could transform a dish with just a hint of garlic.
3. Stir in the heavy cream and chicken broth, bringing the mixture to a simmer. Add the Parmesan cheese and Italian seasoning, stirring until the sauce is slightly thickened.
4. Add the fresh spinach leaves and cook for 2-3 minutes until wilted. If you close your eyes, you might just feel like you’re walking through a Tuscan garden.
5. Return the salmon fillets to the skillet and spoon the sauce over them. Drizzle with lemon juice, a tip I picked up from a charming little trattoria in Florence.
6. Garnish with freshly chopped parsley before serving. This final flourish is like the signature at the end of a heartfelt letter.