Pat the salmon fillets dry, season with salt, pepper, and Italian seasoning. Let sit for 10 minutes.

Heat olive oil in a skillet over medium-high heat. Sear salmon skin-side down for 4-5 minutes, then flip and cook for another 2-3 minutes. Remove from skillet.

Add garlic to the skillet and sauté for 30 seconds until fragrant, being careful not to burn it.

Stir in sun-dried tomatoes and cook for 1-2 minutes, allowing the flavors to meld.

Pour in heavy cream, bring to a simmer, and whisk in parmesan cheese, Italian seasoning, and lemon juice until thick.

Add baby spinach and cook until wilted, about 1-2 minutes.

Return salmon to the skillet, spoon sauce over it, and warm through for about 1 minute.

Garnish with parsley or basil and serve immediately with lemon wedges.