Prep your salmon and sprinkle each piece on both sides with salt & pepper and garlic powder, then dredge the salmon in flour.
Add the oil and butter to a skillet over medium-high heat. Once hot, add the salmon. Cook the salmon for 3-4 minutes/side or until it has a nice crust (careful not to overcook - it should not be fully cooked yet). Take the salmon out of the pan and set aside.
Add the chicken broth, lemon juice, and sun-dried tomatoes to the pan. Let it bubble for a couple of minutes.
Stir in the cream and let it cook for a couple more minutes.
Reduce heat to medium-low and add the spinach to the skillet. Let it wilt for 30 seconds or so, then add the fish in. Cook for a few minutes until the salmon is cooked through and the sauce thickens up a bit.
Serve with the basil and fresh parmesan if desired.
I had 1 piece of salmon that I cut into 4 smaller pieces. Anything around 3/4-1 pound of fish would work. The salmon was about an inch thick in the thickest part, so use that for reference when considering how long to cook it.
I used the oil-packed sun-dried tomatoes, which tend to taste more concentrated. If using a variety not packed in oil, you may want to add more if desired.
This dish is delicious served over pasta, rice, or mashed potatoes.