Preheat oven to 400°F.

Evenly coat a cookie sheet with some cooking spray.

Wash and place each salmon filet on the cookie sheet.

Sprinkle some salt and pepper on each filet. Cut a 1/4 tbsp of butter and place on each filet.

In a medium saucepan, bring to heat ½ tbsp butter, garlic, and Italian seasoning. Cook until the garlic begins to brown.

Once oven has reached temperature, place the salmon on the top rack and bake for 12 minutes.

Returning to the saucepan, turn the heat down to medium-low and add chicken stock, and roughly equal parts of half & half and grated parmesan.

Combine well and let sit for several minutes. The parmesan should melt and bring together the sauce in a creamy texture.

Add more half & half to reduce the thickness of the cream sauce. Add more parmesan to increase thickness. Adjust as needed until you reach a desirable consistency.

Once bake time is complete, drizzle each salmon filet with some cream sauce. Top with some fresh microgreens.

Pairs well with some rice & spring radish!