Pat the salmon dry with a paper towel to remove excess moisture. Season with salt and pepper.
In a frying pan, heat the olive oil and butter over medium-high heat. Sear the salmon, starting skin side up, until golden and crispy, about 6-7 minutes. Remove and set aside.
In the same pan, add minced garlic and sun-dried tomatoes. Sauté for 30 seconds over low heat.
Deglaze the pan with white wine and let it simmer until the liquid is reduced by half, about 5 minutes.
Stir in heavy cream and grated Parmesan cheese until the cheese melts into the sauce. Add spinach and return the salmon to the pan. Simmer over low heat for 5 minutes. Adjust seasoning with salt.