Place a large skillet over medium-high heat. Add in the olive oil and heat it up.

Then, salt and pepper the salmon fillets before placing them on the hot skillet, flesh-side down. Cook for 5 minutes.

Then, flip the salmon fillets and cook for another 2-3 minutes. Remove from the skillet and set aside.

Add in the onion and sauté for 4-5 minutes until translucent. Add in the minced garlic cloves and sun-dried tomatoes. Cook for another 1-2 minutes.

Pour in the vegetable broth and heavy cream. Stir and bring to a gentle simmer. Season with salt and black pepper.

Then, add in the spinach and parmesan. Stir and let it cook for 2-3 minutes until baby spinach wilts and parmesan melts.

Add the salmon fillets back into the pan and let it warm up. Then sprinkle with parsley before serving.