1-Season the salmon fillets with salt and pepper. Heat the olive oil in a large skillet over medium heat, then place the salmon skin side down and cook for 2-3 minutes until crispy. Flip and cook for another 2-3 minutes until done. Remove the salmon and set it aside.

2-Add the butter, shallot, and garlic to the same skillet and cook until fragrant, about 2 minutes. Stir in the crushed red pepper flakes, coconut milk, and cream cheese, then season with salt and pepper. Simmer while stirring until the mixture turns smooth and creamy.

3-Add the parmesan cheese and spinach to the sauce, cooking until the spinach wilts, which takes about 3-5 minutes. Stir in the lemon juice, parsley, and chives, then remove from heat.

4-Return the salmon to the skillet and coat it with the sauce. Serve each fillet topped with extra chives and pair with sides like crusty bread or roasted asparagus for a full meal.