Roast the poblanos under a broiler until blackened all over, turning over when needed. It should take about 3-5 minutes.

Remove from broiler and place in a bowl and cover with plastic wrap 

Place spinach in a large pan and saute on medium heat until cooked 

Place spinach on the side 

Heat olive oil on medium heat in large pan and drop sliced garlic into pan and stir until lightly browned. Scoop the garlic into a blender.

Set skillet on the side 

Rub blackened skin off of the chiles and pull out the stems and seeds

Chop chiles and toss into the blender

Add cream to blender

Return large pan to medium-high heat

Sprinkle both sides of salmon with the salt and pepper 

Lay the fillets into the hot oil and sear on each side until browned, about 2-3 minutes per side

Using a spatula transfer the fish to an ovenproof casserole dish and set on the side

Blend the creamy mixture and then pour into large pan on medium-high heat until it comes to a boil

Reduce heat to low and simmer, adding about a half teaspoon of salt

Add spinach to pan and mix thoroughly

Add mini tomatoes cut in halves 

Pour sauce into the oven proof dish with salmon fillets and keep warm in the oven until ready to serve on 225-250