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

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

Right before you are ready to sear the salmon, season both sides with sea salt and black pepper.

Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque.

Use the fish spatula to carefully flip the salmon fillets. Cook for 1-2 minutes, until the internal temperature reaches 130 degrees F, which is done medium.

Remove the salmon to a plate and cover with foil to keep warm. Wipe the pan to remove any burned bits and excess oil, but leave a little oil in the pan (or add a little more oil if needed).

Reduce the heat to medium. Add the minced garlic and sun-dried tomatoes to the pan. Saute for 1-2 minutes, until the garlic is fragrant.

Add the chicken broth and heavy cream. Bring the sauce to a gentle boil, then simmer for about 5 minutes, until the volume is reduced by ¼.

Reduce the heat to low. Add the spinach and cook for 1-2 minutes, stirring frequently, until the spinach is wilted but still bright green.

Stir in the grated parmesan cheese, stirring constantly, until smooth and melted. Remove from heat.

Return the salmon to the pan, skin side down, and spoon the sauce over the fish. If you like it done more than medium, heat for a few more minutes, until done to your liking.