Start by patting the salmon fillets dry with paper towels, ensuring they’re moisture-free for a good sear. Season both sides generously with sea salt and freshly ground black pepper.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat until shimmering. Carefully place the salmon fillets skin-side down into the skillet and cook for about 5 minutes. Carefully flip the salmon and sear for an additional 2 minutes until just cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, add another tablespoon of olive oil, letting it heat for about a minute. Add the finely sliced shallots and sauté for 3 minutes until they soften and become translucent.

Sprinkle in the dried oregano, garlic powder, ¼ teaspoon of salt, and dried thyme. Stir to combine, cooking for about 30 seconds until fragrant.

Next, toss in the chopped zucchini and yellow squash. Cook for approximately 3 minutes, stirring occasionally, until they’re slightly softened and vibrant.

Pour in the vegetable stock, marinara sauce, and heavy cream, stirring to combine all ingredients. Bring the mixture to a gentle simmer and let it cook for about 5-6 minutes, allowing the sauce to thicken slightly.

Stir in the baby spinach until it wilts, which should take about a minute. Then, gently return the seared salmon to the skillet, allowing it to nestle in the creamy sauce.

Finally, remove the skillet from the heat and garnish your One Pot Creamy Skillet Salmon with freshly torn basil leaves. Serve warm.