Pat the salmon fillets dry, season with salt and pepper. Heat a skillet over medium-high, add olive oil and butter. Sear salmon skin-side down for 6-7 minutes until golden brown, then remove.

In the same skillet, lower the heat, add garlic and sun-dried tomatoes. Sauté for 30 seconds. Add wine to deglaze, simmer for 5 minutes until reduced by half.

Stir in heavy cream and Parmesan, mix until smooth. Add spinach and stir until wilted, about 1-2 minutes.

Return the salmon to the skillet, skin-side down. Simmer for an additional 5 minutes until cooked through.

Taste sauce and adjust seasoning. Serve salmon topped with creamy sauce and garnish with parsley.