Season the salmon fillets generously with salt and pepper.

Heat the olive oil in a large skillet over medium-high heat. Sear the salmon for 4-5 minutes per side until golden brown and cooked through. Remove and set aside.

In the same skillet, melt the butter over medium heat. Add the minced garlic and sun-dried tomatoes, sautéing for 1 minute until fragrant.

Pour in the heavy cream, bring to a gentle simmer, and stir in the parmesan cheese until smooth.

Add the fresh spinach and let it wilt into the sauce (about 2 minutes).

Return the salmon to the skillet, spooning the creamy sauce over the top. Serve warm!