Add 1/2 T. olive oil, ½ T. butter, garlic, and pepper to a large skillet and cook over medium heat for 4 minutes. Then, add the spinach and season with salt and pepper and cook until the spinach wilts.
Add the cream cheese, cream, and parmesan and cook until the mixture looks like creamed spinach. Stir occasionally to ensure all ingredients are mixed together.
In another skillet, heat the remaining olive oil and butter over medium heat. Season the salmon fillets lightly with salt and pepper. Once the skillet is hot, place the fillets skin-side down in the skillet. Cook the skin side for 6 minutes, or until crispy, before turning the fillets and cooking the other side for 4-5 minutes. Do not overcook. Salmon is done when it flakes easily when pressed gently with a fork.
Recipe courtesy of Wild Alaskan Company.