Prepare the Salmon: Season the salmon fillets with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Once the oil is hot, add the salmon fillets, skin-side down if using skin-on fillets. Cook for 4-5 minutes per side, or until the salmon is golden brown and cooked through. Remove the salmon from the skillet and set aside.

Make the Creamy Garlic Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for about 1 minute, or until fragrant. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Bring the mixture to a gentle simmer, stirring occasionally to ensure the cheese melts and the sauce becomes smooth.

Add the Sun-Dried Tomatoes and Spinach: Stir the chopped sun-dried tomatoes into the sauce. Add the fresh spinach leaves, allowing them to wilt into the sauce. Adjust the seasoning with salt and pepper to taste. For a hint of brightness, squeeze in the juice of half a lemon.

Combine the Salmon and Sauce: Return the cooked salmon fillets to the skillet, nestling them into the creamy sauce. Spoon the sauce over the salmon to coat it evenly. Allow the salmon to simmer in the sauce for 2-3 minutes, ensuring it absorbs the flavors.

Serve and Enjoy: Once the salmon is warmed through and coated in the creamy garlic sauce, remove it from the heat. Serve immediately with your choice of side dishes, such as mashed potatoes, rice, or crusty bread to soak up the sauce. Garnish with fresh parsley or extra Parmesan cheese if desired.