In a large skillet over medium heat, add the olive oil. Once heated, place the salmon fillets skin-side down into the skillet. Season them with a pinch of salt and pepper.

Let the fillets cook for about 4-5 minutes until the skin becomes crispy. Carefully flip the salmon and cook for another 3-4 minutes, or until it reaches your desired doneness.

Once the salmon is done, remove it from the skillet and set aside. In the same skillet, add the minced garlic and sauté until fragrant, about 30 seconds.

Pour in the heavy cream. Bring it to a gentle simmer, then add the chopped sun-dried tomatoes, spinach, and Italian seasoning. Stir until the spinach wilts.

Return the cooked salmon to the skillet, spooning the creamy sauce over the top. Allow to simmer for another 2-3 minutes to meld the flavors together.

Plate the salmon and drizzle with extra sauce. Top with grated parmesan cheese before serving.