In a medium saucepan, melt 2 tablespoons of butter over medium heat. Add 3 minced garlic cloves and sauté for about 1 minute, until fragrant. Lower the heat, pour in 1 cup of cream, and whisk in ½ cup of grated Parmesan cheese along with the juice of one lemon. Stir gently until the sauce thickens slightly, about 5 minutes, and season with salt and pepper to taste.

While the sauce simmers, heat a large non-stick skillet over medium-high heat with a drizzle of olive oil. Season 2 salmon fillets with salt and pepper, then place them skin-side down in the hot skillet. Sear for about 4-5 minutes until the skin is crispy and golden. Carefully flip the fillets and cook for an additional 3-4 minutes, or until the salmon is opaque and flakes easily with a fork. Remove from the skillet and keep warm.

In the same saucepan with the creamy mixture, add 3 cups of fresh spinach and if desired, ½ cup of chopped sun-dried tomatoes. Stir gently until the spinach wilts, which will take about 2-3 minutes.

Return the cooked salmon fillets to the saucepan, gently coating them in the creamy sauce. Allow them to simmer for an additional minute to meld the flavors together.

Take the skillet off the heat, and serve the Easy Creamy Salmon Florentine immediately over a bed of cooked pasta, rice, or alongside crusty bread.