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. Remove the green leaves and trim the stem of the cauliflower, leaving the core intact. Cut the cauliflower into 1-inch thick slices (steaks). You should get about 2-3 steaks from the center, and the outer parts may break into florets, which you can also grill. 2. In a small bowl, whisk together the olive oil, minced garlic, lemon juice, smoked paprika, cumin, salt, and black pepper. 3. Brush both sides of the cauliflower steaks with the marinade. If you have extra florets, toss them in the remaining marinade. 4. Heat your grill to medium-high heat (around 400°F / 200°C). 5. Place the cauliflower steaks on the grill. Cook for about 5-7 minutes on each side, or until they are tender and have nice grill marks. Be careful when flipping, as they can be fragile. You can use a large spatula for turning them over.