In a skillet, heat the olive oil over medium high heat and season the salmon with salt and pepper to taste.

Add the salmon to the skillet and sear it on both sides until cooked through. Set aside and keep warm.

Melt the butter in the skillet over medium heat.

Add in the onions and saute until softened.

Mix in the tomato paste, basil, garlic and roasted red peppers and stir to combine. Saute for 1 minute.

Whisk in the heavy whipping cream and saute until the sauce begins to thicken.

Toss in the spinach and simmer until wilted.

Stir in the Parmesan cheese.

Return the salmon to the skillet and add the sauce over the fillets before serving.