Pat the salmon fillet dry with a paper towel and season both sides with salt and pepper.

In a large frying pan, heat 1 tablespoon of olive oil and 1 tablespoon of butter over medium-high heat. Sear salmon skin-side up for about 6-7 minutes until golden brown.

In the same pan, add an additional tablespoon of olive oil if necessary. Add minced garlic and chopped sun-dried tomatoes, sauté for about 30 seconds.

Pour in dry white wine and stir to deglaze the pan, then let it simmer for about 5 minutes.

Lower heat to medium and stir in heavy cream and grated Parmesan cheese until smooth and creamy.

Add fresh spinach to the sauce and stir until wilted, then return seared salmon to the pan and simmer on low for another 5 minutes.

Taste and adjust seasoning with additional salt if needed.