Tuscan Salmon with Parmesan Cream Sauce: A Rich and Flavorful Delight

Heat olive oil in a large skillet over medium-high heat. Season the salmon fillets with salt and pepper on both sides.
Once the oil is hot, add the salmon fillets skin-side down (if skin-on) and cook for about 4-5 minutes per side, or until the salmon is cooked through and has a nice golden-brown crust. Remove the salmon from the skillet and set aside.
Prepare the Parmesan Cream Sauce:

In the same skillet, add butter and let it melt over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Stir in the chopped sun-dried tomatoes and cook for another 2-3 minutes, allowing the tomatoes to release their oils into the butter.
Add the heavy cream to the skillet, stirring to combine, and bring to a simmer. Let the cream cook for 2-3 minutes until it thickens slightly.
Lower the heat and stir in the Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Stir until the cheese is melted and the sauce is smooth and creamy. Season with salt and pepper to taste.
Add the Spinach:

Add the chopped spinach to the skillet and cook for 1-2 minutes, allowing the spinach to wilt and blend into the sauce.
Combine the Salmon and Sauce:

Gently return the salmon fillets to the skillet, spooning some of the creamy Parmesan sauce over the top. Let the salmon simmer in the sauce for 2-3 minutes to ensure it is heated through and infused with flavor.
Serve:

Serve the Tuscan salmon hot, garnished with freshly chopped parsley and a squeeze of lemon juice for a fresh finish. Serve with your choice of sides, such as roasted vegetables, pasta, or mashed potatoes, to complete the meal.
Serving and Storage Tips: