Heat olive oil in a large skillet over medium-high heat.

Season salmon fillets with salt and pepper and transfer to the skillet, skin-side up.

Cook for about 7 to 8 minutes, or until browned and cooked about three quarters of the way through.

Flip over and cook for 2 more minutes more; remove from skillet and set aside.

Add butter to skillet and melt over medium heat.

Stir in garlic and cook for 1 minute.

Add cherry tomatoes and season with salt and pepper.

Continue to cook for 1 to 2 minutes, or until tomatoes begin to soften.

Stir in spinach and cook for 1 minute, or until spinach is beginning to wilt.

Stir in evaporated milk, parmesan cheese, basil, and parsley; bring to a simmer.

Reduce heat to low and cook for 2 minutes.

Add salmon back to skillet and continue to cook for 3 minutes, or until salmon is heated through.

Remove from heat.

Spoon sauce over each fillet and serve.