Slice the head off 2 cloves of garlic. Press them down the cutting board with a knife and remove the peel. Mince and measure out 2 tsp.

Take a handful of spinach and slice away the stem. Put the stem away. Measure out 2 oz of spinach leaves.

Half 4 oz cherry tomatoes.

Slice a handful of basil and measure out 2 tbsp.

Grate 0.5 oz parmesan.

Half a lemon and put one half away. Squeeze half a lemon and measure out 1 tsp.

Cook 2 cups dry rotini according to the package instructions (about 5 minutes for al-dente, 7 minutes for well-done). Measure out 13.5 oz.

Chop a handful of parsley and measure out 1 tbsp.

Rub 20 oz of salmon fillets with 1/4 tsp salt and 1/4 tsp pepper.

Heat 1 tbsp olive oil in a large skillet. Sear the salmon fillets skin-side down for 2 minutes, then flip and cook for another 2 minutes. Take the fillets out of the skillet and set them aside on a dish.

Place 1 tbsp butter and 2 tsp garlic in the skillet and cook until fragrant. Then add 2 oz spinach and cook for another 2 minutes.

Add 1/2 cup milk, 1/4 cup heavy cream, 1/4 tsp salt, 1/4 tsp pepper, 0.5 oz parmesan. Stir around.

Add 4 oz chopped tomatoes, 2 tbsp basil, and stir around.

Add the seared fillets back in and simmer for 5 minutes. Drizzle in 1 tsp lemon juice for the last minute of cooking. We don’t add lemon juice in too soon because cooking it for a long time makes it bitter.

Sprinkle with 1 tbsp parsley.

Serve with 13.5 oz cooked rotini and enjoy.