- In a large nonstick pan, heat butter. 
- Add salmon, skin up. 
- Let skin brown, about 3-4 minutes. 
- Flip and let salmon skin crisp, another 3-4 minutes. 
- When salmon has browned on each side, remove from pan. 
- Add garlic to pan, let brown and soften. 
- Add roasted red peppers and italian spices. 
- Stir to mix. 
- Add in stock or wine, and lemon juice, and let come to a boil, stirring often. 
- Turn heat off, and slowly add in cream, whisking vigorously to combine. 
- Slowly return heat to medium high and add salmon back to pan, top with spinach and lemon wedges. 
- Let spinach wilt, and salmon fully cook, ladling sauce over fish to help them cook. 
- When sauce is thickened and salmon is cooked through, remove from heat and serve - with vegetables, over pasta, or with rice!