Pat the salmon fillets dry, season with salt and pepper. Heat a skillet, add olive oil and butter, and sear salmon skin-side up for 6-7 minutes.

Flip the salmon and cook for another 2-3 minutes until the internal temperature reaches 145°F. Remove and keep warm.

In the same skillet, lower the heat and add minced garlic and sun-dried tomatoes. Sauté for 30 seconds until fragrant.

Pour in the dry white wine and deglaze the pan, allowing it to simmer and reduce by half (about 5 minutes).

Stir in the heavy cream, then gradually add Parmesan cheese, stirring until smooth and creamy.

Add spinach to the sauce and return salmon to the skillet, spooning sauce over it. Simmer on low for 5 minutes.