Preheat a nonstick pan over medium heat.

Cut the salmon into four equal portions.

Place salmon skin-side down in the pan. Cook for 4–5 minutes on each side until golden brown.

Whisk together 1 cup of milk and 1 tablespoon of cornstarch until smooth.

Melt 2 tablespoons of butter in the same pan, sauté 2 minced garlic cloves until fragrant, then add chopped spinach and halved cherry tomatoes. Cook until spinach is wilted.

Stir in the milk and cornstarch mixture, then add 1/2 cup of Parmesan cheese, salt, and pepper.

Cook 1 serving of Protein+ pasta according to package instructions. Drain and toss with the creamy sauce, serving with salmon on top.