Prep the salmon. Pat the fillets dry and season both sides with salt and pepper. If the fillets are thick, let them sit at room temperature for 10–15 minutes so they cook evenly.

Heat the pan. Set a large skillet over medium-high heat. Add 1 tablespoon olive oil (or oil from the sun-dried tomatoes) and 1 tablespoon butter. When the butter foams, it’s ready.

Sear the salmon. Place salmon in the skillet, presentation side down. Cook 3–4 minutes until golden and crisp at the edges. Flip and cook 2 more minutes. Transfer to a plate; it will finish in the sauce.

Sauté the aromatics. Lower heat to medium. Add the minced garlic and a pinch of red pepper flakes to the pan. Stir 30 seconds until fragrant. Don’t let the garlic brown.

Add tomatoes and deglaze. Stir in 1/3–1/2 cup sliced sun-dried tomatoes. Add 1/2 cup broth to loosen browned bits. Simmer 1–2 minutes to reduce slightly.

Make it creamy. Pour in 3/4–1 cup heavy cream. Stir, then add 1/3 cup grated Parmesan. Simmer gently for 2–3 minutes until slightly thickened.

Brighten the sauce. Add lemon zest (about 1/2 teaspoon) and a squeeze of lemon juice. Taste and season with salt and pepper. The sauce should be balanced—rich, tangy, and savory.

Add greens (optional). Fold in a couple of handfuls of baby spinach. Stir until just wilted, 30–60 seconds.

Finish the salmon. Nestle the fillets back into the skillet, along with any juices on the plate. Spoon sauce over the top. Simmer on low for 2–4 minutes, until the salmon is just cooked through and flakes easily.

Top and serve. Sprinkle with chopped basil or parsley. Serve with pasta, rice, garlic mashed potatoes, or crusty bread to soak up the sauce.