Use paper towels to pat the salmon fillets completely dry – this will ensure even browning.

Heat the olive oil in a large, heavy bottomed skillet over medium-high heat for 2 minutes, until shimmering and hot. (You can test that it’s hot enough by adding a drop of water to the pan; if it sizzles, the pan is ready.)

Once the pan is hot, right before you are ready to sear the salmon, season both sides with sea salt and black pepper.

Add the fish fillets to the pan in a single layer, skin side down. Use a fish spatula to press down on top of each fillet for the first 10 seconds immediately after adding it to the pan, to prevent curling. Sear, without moving, for 5-6 minutes, until the salmon is 80-90% opaque; only the top will be not quite done.

Use the fish spatula to flip the salmon fillets. Cook the salmon for about 1-2 minutes, until the salmon internal temperature reaches 130 degrees F (54 degrees C), which is done medium.

Remove the salmon to a plate and cover with foil to keep warm.

Reduce heat to medium. Add the minced garlic and sun-dried tomatoes to the pan. Saute for 1-2 minutes, until the garlic is fragrant.

Add the chicken broth and heavy cream. Bring the sauce to a gentle boil, then simmer for about 5 minutes, until the volume is reduced by ¼.

Add the spinach and cook for 1-2 minutes, stirring frequently, until the spinach is just barely wilted.

Reduce heat to low. Stir in the grated parmesan cheese, stirring constantly, until smooth and melted. (You can add salt and pepper to taste here, but I didn’t find it necessary.)

Return the salmon to the pan, skin side down, and spoon the sauce over the fish. If you like it done more than medium, heat for a few more minutes, until done to your liking.