Preheat the oven to 375ºF.

Mix the garlic, parmesan reggiano, pork rinds, parsley, and melted butter in a bowl.

Heat olive oil in a cast-iron or oven-safe pan over medium-high heat.

Cook the salmon

Coat the top of the salmon with the mix.

Cook in the oven until the top is golden brown and crisp.

Combine the baby spinach with the cherry tomatoes in a bowl.

Season with salt, pepper and olive.

Serve with the salmon.