1. Season the salmon fillets with salt and pepper on both sides. In a large skillet over medium-high heat, heat the olive oil.
2. Add the salmon fillets skin-side down and cook for 5-6 minutes, until the skin is crispy. Flip and cook for another 2-3 minutes. Remove the salmon from the skillet and set aside.
3. In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 1 minute.
4. Pour in the heavy cream and chicken broth, stirring to combine. Let it simmer for 2-3 minutes to thicken slightly.
5. Add the sun-dried tomatoes and spinach, and stir until the spinach is wilted.
6. Stir in the Parmesan cheese, Italian seasoning, and lemon juice. Allow the sauce to simmer for another 2 minutes until it thickens to your liking.
7. Return the salmon fillets to the skillet, skin-side up, and let them simmer in the sauce for 2 minutes to warm through.
8. Serve the salmon with a generous spoonful of the creamy sauce over each fillet.

Cooking is all about intuition and feeling. Don’t be afraid to adjust the seasoning or add a touch more cream if you prefer a silkier sauce. This adaptability is something I learned from my mom, who always said, “The recipe is just a guide. The magic happens when you make it your own.”