Use paper towels to pat the salmon fillets completely dry to ensure even browning.

Heat the olive oil in a large skillet over medium-high heat for 2 minutes, until shimmering.

Season both sides of the salmon with sea salt and black pepper right before searing.

Add the fish fillets to the pan in a single layer, skin side down. Press down on top of each fillet for the first 10 seconds to prevent curling. Sear for 5-6 minutes.

Flip the salmon fillets carefully and cook for 1-2 minutes until the internal temperature reaches 130 degrees F.

Remove the salmon to a plate and cover with foil to keep warm. Wipe the pan to remove excess oil but leave some.

Add minced garlic and sun-dried tomatoes to the pan. Sauté for 1-2 minutes until fragrant.

Add chicken broth and heavy cream. Bring to a gentle boil and simmer for about 5 minutes until reduced by ¼.

Reduce heat to low, add spinach, and cook for 1-2 minutes until wilted but still bright green.

Stir in grated parmesan cheese until smooth and melted. Remove from heat.

Return salmon to the pan, spoon sauce over the fish, and heat until done to your liking.