Gather all ingredients. Mince garlic and chop sun-dried tomatoes.

Heat olive oil in a large skillet over medium heat. Season salmon with salt and pepper, then place skin-side down in the skillet. Cook for about 4-5 minutes until golden; flip and cook another 3-4 minutes until fully cooked.

Remove salmon from pan and set aside. In the same pan, sauté garlic until fragrant (about 1 minute). Add sun-dried tomatoes and mix well.

Pour in heavy cream while scraping up any brown bits from the pan. Stir in Parmesan cheese until melted, then add spinach until wilted.

Return salmon to skillet; drizzle with lemon juice and simmer for an additional minute to combine flavors.

Serve immediately with extra sauce spooned over the top.