1. Rinse salmon under cold water and pat dry. Season both sides with salt and black pepper. 2. Heat olive oil in a pan over medium heat. 3. Place salmon skin-side down (if skin-on). 4. Cook for 4–5 minutes, then flip and cook another 3–4 minutes until just cooked through. Remove from pan and set aside. 5. In the same pan, add butter. Peel and finely mince the garlic. Add garlic to the pan and cook for 30 seconds until fragrant. 6. Wash spinach thoroughly. Add to the pan in batches, stirring until wilted. ( Bright green color turns slightly darker and texture becomes soft but not mushy - about 1-2 min) 7. Pour in heavy cream. Bring to a gentle simmer. 8. Add grated parmesan cheese and stir until smooth. 9. Add lemon juice and mix. 10. Return salmon to the pan. Spoon sauce over the fish and cook for 5-10 minutes (depends on fish thickness) to combine flavors. 11. Serve hot with extra sauce on top.

   1. Clean and chop the garlic (it doesn’t matter which way, you can use a garlic maker, you can use a knife, you can grate it on a fine grater, or in some other way - as you like), mix with cheese, add mayonnaise and mix thoroughly. 2. Cut the baguette or siabata into pieces and… But then there are two ways to cook a loaf: First. It can be dried in a toaster. Second. Slices of loaf can be fried in vegetable oil. 3. Further: spread a cheese-garlic “pate” on pieces of a loaf. Wash tomatoes and greens and blot with a napkin . Cut the tomatoes into round, not very thick slices and put them on top of the sandwiches. Sprinkle tomato slices with pepper, decorate with herbs and ... you can eat. These sandwiches can be cooked 5 hours before serving, they will only become tastier, but in this case, it is better to decorate them with greens before serving, otherwise it will wither and become ugly.