Prepare all ingredients by chopping and measuring them.

Heat olive oil in a large skillet over medium-high heat. Season salmon with salt and pepper, then place skin-side down (if applicable). Cook for 4-5 minutes until golden brown; flip and cook for another 3-4 minutes until fully cooked.

In the same skillet, add minced garlic; sauté for about 30 seconds until fragrant. Add sun-dried tomatoes and spinach, cooking until spinach wilts.

Pour in heavy cream and sprinkle Italian seasoning; let simmer for 3-5 minutes until slightly thickened.

Return salmon to the skillet, spoon sauce over the fillets, and allow to meld on low heat for 2 minutes.

Serve immediately, garnishing with fresh herbs if desired.