Pat salmon filets dry with a paper towel and season each side of the filets with salt and pepper. Heat olive oil in a large frying pan on medium heat. Once hot, sear each side of the salmon until golden. Move salmon to a plate and cover to keep warm.
In the same frying pan, melt the butter and saute the diced onion until the onion is translucent, about 2-3 minutes. Add garlic, and allow to cook for about a minute.
Add vegetable broth and cherry tomatoes to the pan and allow the tomatoes to cook until they start to wrinkle (about 2-3 minutes). Gently smash the tomatoes with a spatula and cook for another 2-3 minutes, stirring occasionally.
Add half-and-half, basil, parsley, salt, crushed red pepper flakes, lemon juice, and stir well. Bring to a low simmer, then add spinach, parmesan cheese, and salmon. Cook for 2-3 minutes, or until salmon has reached 145° F.
Serve on top of pasta, add some extra parmesan cheese and enjoy!
