Pat salmon fillets dry with a paper towel, season with salt and pepper. Heat 1-2 tablespoons of butter or olive oil in a large skillet over medium-high heat.

Place salmon skin-side down in the skillet. Sear for 3-4 minutes until the skin is crispy. Flip and cook for another 2-3 minutes until salmon flakes easily.

In the same skillet, reduce heat to medium and add 2 minced garlic cloves. Sauté for 30 seconds until fragrant.

Add 2 cups of fresh spinach and sauté for 1-2 minutes until wilted.

Pour in 1 cup of heavy cream and stir in ½ cup of Parmesan cheese. Simmer for 2-3 minutes until the sauce thickens.

Stir in ½ cup of sun-dried tomatoes, 1 tablespoon of lemon juice, and red pepper flakes. Return salmon to the skillet and heat for 1-2 minutes.

Transfer the dish to a serving platter and garnish with fresh herbs if desired. Serve immediately.