Pat & Season: Pat the salmon fillets completely dry with paper towels on all sides. Season evenly with kosher salt, black pepper, and garlic powder.

Pan-Sear Fillets: Heat olive oil and 1 tablespoon of butter in a large 12-inch heavy skillet or cast iron pan over medium-high heat. When shimmering, place the salmon fillets flesh-side down (or skin-side up). Sear undisturbed for 4 to 5 minutes until a deep golden, crispy crust forms. Carefully flip and cook for 3 to 4 minutes on the second side until nearly cooked through. Transfer fillets to a warm plate and set aside.

Aromatics & Deglaze: Reduce the skillet heat to medium. Add the finely diced shallot, minced garlic, and sliced sun-dried tomatoes to the pan drippings. Sauté for 1 to 2 minutes until fragrant and softened. Pour in the white wine, using a wooden spoon to scrape up all the delicious golden browned bits from the pan bottom. Simmer vigorously for 2 minutes until reduced by half.

Add Cream & Parmesan: Lower heat to medium-low. Pour in the heavy cream and bring to a gentle simmer. Gradually whisk in the freshly grated Parmigiano-Reggiano cheese until completely melted, velvety, and smooth.

Wilt Spinach: Add the fresh baby spinach to the simmering cream sauce. Stir gently for 1 to 2 minutes until the spinach is just wilted and glossy bright green. Taste the sauce and add extra salt, black pepper, or a pinch of crushed red pepper flakes if desired.

Nest Salmon & Garnish: Gently nestle the seared salmon fillets back into the skillet, spooning some of the luxurious garlic cream sauce and sun-dried tomatoes over each piece. Simmer on low for 1 to 2 minutes to warm the fish through. Scatter fresh basil ribbons on top and serve immediately with fresh lemon wedges!