Prepare and Cook the Salmon: Gently pat the salmon fillets dry and season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium heat. Cook the salmon for 4–5 minutes per side, until golden and fully cooked. Remove the fillets from the skillet and set them aside.

Cook the Garlic: In the same skillet, melt butter over medium heat. Add the minced garlic and cook for about 1 minute, stirring until fragrant.

Combine Liquids and Seasonings: Pour in the chicken broth and heavy cream, stirring well. Stir in the grated Parmesan, dried basil, oregano, and red pepper flakes (if desired). Let the mixture simmer for 2–3 minutes to allow the flavors to blend and the sauce to thicken slightly.

Incorporate Vegetables: Stir in the chopped sun-dried tomatoes and spinach. Cook for another 2–3 minutes, until the spinach is wilted and tender.

Add Salmon Back to the Skillet: Place the seared salmon fillets back into the skillet, spooning the creamy sauce over each fillet. Allow it to simmer for 2-3 minutes, ensuring the salmon is heated through and coated with the sauce.

Plate and Serve: Remove from heat and serve the Creamy Tuscan Salmon right away. Pair with pasta, rice, or a side of crusty bread for a full meal.