Begin by patting your salmon fillets dry using a paper towel, ensuring they are moisture-free for a perfect sear. Season both sides generously with salt and pepper.

In a large frying pan, heat a tablespoon of olive oil and a tablespoon of unsalted butter over medium-high heat until the butter is melted and bubbly. Place the salmon fillets skin-side up in the pan and sear for 6–7 minutes, then transfer to a plate and cover.

Using the same pan, lower the heat to medium and add minced garlic, sautéing for about 30 seconds. Add sun-dried tomatoes and pour in ½ cup of dry white wine to deglaze the pan, simmer for 5 minutes.

Lower the heat, stir in 1 cup of heavy cream and ¾ cup of freshly grated Parmesan cheese. Fold in spinach and return the salmon to the pan, simmmer for an additional 5 minutes.

Taste the creamy sauce and adjust seasoning as needed. Plate your Tuscan Salmon and serve immediately.