Pat the salmon dry with a paper towel all over to remove excess moisture. Season salmon with salt and pepper, heat the olive oil together with butter in a frying pan, then sear the salmon over medium high heat until golden and skin side is crispy, approximately 6-7 minutes. Remove the salmon to a plate until later.

To the same pan add the garlic and sliced sun-dried tomatoes, sauté for about 30 seconds over very low heat, then deglaze the pan with white wine and let it simmer for about 5 minutes until the liquid is reduced by half.

Add the heavy cream and grated Parmesan cheese, stir until the cheese is incorporated into the sauce, then add the spinach and bring the salmon back into the pan. Let the sauce simmer over low heat for 5 minutes. Season the sauce with salt to taste.