Gather all ingredients. Rinse and pat dry the salmon fillets.

Heat olive oil in a large skillet over medium heat. Sauté minced garlic for about one minute until fragrant.

Add chopped sun-dried tomatoes and cook for another minute.

Place salmon fillets skin-side down in the skillet. Season with salt and pepper, cooking for about four minutes on each side until golden brown.

Remove the salmon temporarily and lower the heat. Pour in heavy cream and stir gently while adding Parmesan cheese until melted.

Toss in fresh spinach until wilted (about two minutes). Return salmon to the skillet, spooning sauce over it before serving.