Roast the poblano peppers over an open flame or in a broiler until the skin is charred and blistered, about 10-15 minutes. Place in a covered bowl to steam for 10 minutes, then peel and dice.

Heat olive oil in a skillet over medium-high heat. Season the salmon fillets with salt and pepper and sear for 4-5 minutes on each side until golden brown. Remove the salmon from the skillet.

In the same skillet, add more olive oil if needed and sauté minced garlic for about 30 seconds. Add diced roasted poblano and fresh spinach, stirring until the spinach wilts.

Pour in the cream or half-and-half and let it simmer for 3-4 minutes until the sauce thickens slightly.

Gently add the seared salmon back into the skillet, spoon sauce over it, and simmer for another 1-2 minutes.

Plate the salmon with the creamy sauce drizzled over it, and serve with rice, mashed potatoes, or pasta.