Season the salmon fillets with salt and black pepper.

In a skillet, heat olive oil over medium heat. Add the salmon and cook for about 4-5 minutes on each side until cooked through.

In the same skillet, add red curry paste and cook for 1 minute until fragrant.

Pour in the coconut milk, fish sauce, and lime juice. Stir to combine and bring to a simmer.

Add spinach and cherry tomatoes, cooking until the spinach wilts.

In a small saucepan, melt butter over low heat. Add minced garlic and cook until fragrant, about 1-2 minutes.

Stir in chopped parsley and remove from heat.

Place the cooked salmon in the coconut curry sauce and spoon some sauce over the top.

Drizzle garlic butter over the salmon before serving.