Pat the salmon dry. This helps it brown instead of steaming. Season both sides with salt and pepper.

Heat olive oil in a large skillet over medium heat. Add the salmon and cook until it releases easily, usually 4 minutes or so per side depending on thickness. If it is skin on, start skin side down. Once it is mostly cooked, move it to a plate.

Lower the heat a bit. Add butter, then garlic. Stir for about 30 seconds so it smells amazing but does not burn.

Add sun dried tomatoes and stir. If they are very oily, you can drain them a little first. If you love bold flavor, use a spoon of the oil from the jar.

Pour in the cream and a splash of chicken broth if you want the sauce slightly looser. Sprinkle in Italian seasoning.

Stir and let it gently simmer for 2 to 3 minutes. Add Parmesan and stir again. It will thicken a little as it melts.

Toss in spinach and stir until it wilts. This happens fast.

Put the salmon back in the pan and spoon sauce over it. Let it warm through for a minute. Taste and adjust with salt, pepper, lemon, or chili flakes.