Prepare the Salmon: Lightly coat the salmon fillets with a sprinkle of salt and freshly cracked black pepper, ensuring both sides are evenly seasoned. Heat the butter and olive oil in a large skillet over medium heat. Sear the salmon fillets for 4-5 minutes on each side until golden brown and cooked through.

Sauté Garlic and Tomatoes: In the same pan, add the minced garlic and sliced sun-dried tomatoes. Cook for approximately 1 to 2 minutes, or until the aroma begins to fill the air.

Deglaze the Pan: Pour in the dry white wine to deglaze the pan, scraping up any bits from the bottom of the skillet. Let the wine simmer for 2-3 minutes, reducing slightly.

Make the Cream Sauce: Reduce the heat to low, then add the heavy cream to the pan. Incorporate the shredded Parmesan cheese, allowing it to blend smoothly into the sauce as it melts. Continue stirring until the sauce becomes thick and creamy.

Add Spinach: Add the fresh spinach to the sauce and cook until it wilts, which should take about 1 minute.

Return the Salmon: Place the seared salmon fillets back into the pan, spooning the creamy sauce over the top. Let everything simmer together for 2-3 minutes to allow the flavors to meld.

Serve: Plate the salmon fillets and generously spoon the creamy sauce with spinach and tomatoes over the top.