Pat the salmon dry and season generously with salt and pepper.

In a large skillet over medium heat, add olive oil and sauté minced garlic until fragrant (about 1 minute).

Place the salmon fillets skin-side down in the skillet, cooking for about 4 minutes per side until golden brown. Remove from the pan and set aside.

In the same skillet, add heavy cream, sun-dried tomatoes, spinach, lemon juice, and Parmesan cheese. Stir to combine and simmer gently for about 3 minutes.

Return the salmon to the skillet to soak up the flavors for an additional minute.

Serve immediately with extra sauce drizzled on top.