Prepare the Salmon

1. Season the Salmon: Start by patting the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
2. Sear the Salmon: Heat the olive oil over medium-high heat in a large skillet. Once hot, add the salmon fillets, skin-side down if using skin-on fillets. Cook for about 4-5 minutes on each side, until the salmon is golden brown and cooked through (internal temperature should reach 145°F/63°C). Remove the salmon from the skillet and set aside on a plate.

Make the Tuscan Butter Sauce

3. Melt the Butter: In the same skillet, reduce the heat to medium. Add the butter and let it melt, scraping any salmon bits off the bottom of the pan for extra flavor.
4. Sauté the Garlic: Add the minced garlic to the melted butter and sauté for about 1 minute until fragrant, being careful not to burn it.
5. Add the Sun-Dried Tomatoes: Stir in the chopped sun-dried tomatoes and cook for another 1-2 minutes, allowing the tomatoes to soften and infuse the butter with their flavor.
6. Wilt the Spinach: Add the spinach to the skillet and cook, stirring occasionally, until the spinach wilts, about 2-3 minutes.
7. Create the Creamy Sauce: Pour in the heavy cream, and stir to combine with the butter and spinach. Bring the mixture to a simmer and let it cook for 2-3 minutes to thicken slightly.
8. Add Parmesan: Stir in the grated parmesan cheese until the sauce is smooth and creamy. Taste and adjust the seasoning with salt and pepper as needed. For extra brightness, add a tablespoon of fresh lemon juice.

Bring Everything Together

9. Return the Salmon to the Skillet: Place the cooked salmon fillets back into the skillet, spooning some of the creamy sauce over the top. Let it simmer for an additional 1-2 minutes to allow the salmon to absorb some of the sauce and warm up.
10. Garnish and Serve: Garnish with fresh basil or parsley, and serve immediately with your favorite sides like roasted vegetables, rice, or mashed potatoes.