In a large skillet over medium-high heat, melt 1 tablespoon of butter. Season the salmon fillets with salt and pepper, then add them to the skillet. Cook for about 4-5 minutes on each side until golden brown and cooked through. Remove from the skillet and set aside.

In the same skillet, add the remaining butter and minced garlic. Sauté for about 1 minute until fragrant.

Pour in the heavy cream and stir to combine. Bring to a simmer, then add the spinach, sun-dried tomatoes, Italian seasoning, and parmesan cheese. Cook for another 2-3 minutes until the sauce thickens slightly.

Return the salmon to the skillet, spooning the sauce over the top. Cook for an additional 1-2 minutes to heat through. Serve immediately, garnished with extra parmesan if desired.