Heat a large skillet over medium-high heat.  Brush the salmon on both sides with olive oil and sprinkle with salt and pepper.  Sear the salmon flesh side down in the skillet for 5 minutes. Flip and cook 5 more minutes on the skin side down.

Remove the salmon from the pan.

Reduce the heat to medium.

Add 1.5 tablespoons olive oil to the pan and add the minced garlic and chopped onions.    Cook for several minutes until soft.  Add the sun-dried tomatoes and the wine and stir well to combine.

Reduce the heat and simmer until the wine reduces by half.

Add the cream and parmesan cheese and stir to incorporate.

Add the baby spinach, salt and pepper and stir until the spinach wilts.

Add the salmon back to the skillet and simmer covered, over low heat until the salmon is fully cooked through in the middle - 3-5 minutes.