Makes 4 servings.

4 fillets salmon, skin on or off (your preference)
Kosher salt and black pepper
2 tablespoons extra virgin olive oil
2 tablespoons salted butter
1 small Red Dog shallot, thinly sliced
3 cloves garlic, minced or grated
1/2 teaspoon crushed red pepper flakes
1 cup full-fat coconut milk or heavy cream
2 ounces cream cheese, cubed
1/2 cup grated parmesan cheese
1 bag Red Dog spinach
Juice from 1 lemon
2 tablespoons chopped fresh parsley
1 tablespoon chopped fresh chives, plus more for serving

Season the salmon all over with salt and pepper. 

Heat the olive oil in a large skillet over medium heat. When the oil shimmers, add the salmon, skin side down and cook for 2-3 minutes, until the salmon is crisp. Gently flip, and continue cooking the salmon for another 2-3 minutes, or until the salmon is cooked to your liking. Remove from the skillet. If desired, peel away the skin and discard. 

To the same skillet, add the butter, shallots, and garlic and cook until the garlic is fragrant, about 2 minutes. Add the crushed red pepper flakes, coconut milk, and cream cheese. Season the sauce with salt and pepper. Bring to a simmer over medium heat, stirring constantly until smooth and creamy. Add the parmesan, and spinach and cook until the spinach is wilted, about 3-5 minutes. Stir in the lemon juice, parsley, and chives. Remove from the heat and slide the salmon back into the sauce. 

To serve plate each piece of salmon, then spoon the sauce over top. Serve with additional herbs.