Season the salmon fillets with salt and pepper.

Heat the olive oil in a medium non-stick skillet over medium heat. Place the salmon flesh-side down first and cook for about 5 minutes per side, or until cooked to your liking. Transfer to a plate and set aside.

To the same skillet, add the butter and garlic. Sauté for 1 minute. Add the roasted red peppers and cook for 2 minutes more.

Stir in the spinach and let it wilt.

Reduce the heat to low. Add the Half & Half, Parmesan, red pepper flakes, parsley, salt, and pepper. Stir and bring to a gentle simmer.

Nestle the salmon back into the skillet and spoon the sauce over the fillets. Serve warm with pasta, rice, or steamed vegetables.