Heat olive oil in a large skillet over medium-high heat.
Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet.
Cook the salmon for about 4-5 minutes until the skin is crispy, then flip and cook for another 3-4 minutes.
Remove the salmon from the skillet and set aside.
In the same skillet, add minced garlic and cook until fragrant.
Add chopped sun-dried tomatoes and dried basil, stirring for another minute.
Pour in the heavy cream, stirring continuously until well combined.
Add fresh spinach and allow it to wilt in the sauce.
Return the salmon to the skillet, spooning sauce over the top.
Garnish with fresh parsley and serve immediately.
