Salmon with Crispy Skin

Start by wrapping the skin of one salmon around a whisk.

Next, place it in a large skillet over medium heat with hot vegetable oil along with the peeled head of garlic and fry until golden brown.

Then make shallow diagonal cuts across the salmon fillet in a crosshatch pattern.

Now spread the softened butter over the entire fillet using a brush. 

Season with the salt, the black pepper, the garlic powder and cut the salmon into smaller pieces.

In a large skillet over medium to low heat, add a drizzle of olive oil, the salmon we prepared and fry until golden brown.

Remove from the skillet and set aside.

In another large skillet over medium to low heat, add a drizzle of olive oil.

Add the onion cut into strips, the cloves of garlic cut into small cubes, the mushrooms cut into smaller pieces, the cherry tomatoes and sauté until lightly browned.

Then add the spinach leaves, the heavy cream, the grated Parmesan cheese, the salt, the black pepper and stir to incorporate.

Add the salmon we fried and the lemon sliced into rounds.

Cover the skillet and let everything cook for 5 minutes.

To finish, add the salmon skin we fried.

Serve.