Add olive oil to a pan on high heat. Place salmon flesh side down and let it sear for about 2-3 minute. Flip and let cook for another 2 minutes. Remove from the pan and set aside
Reduce heat to medium and add in onions and garlic with butter. Cook until aromatic, then add spinach and sun-dried tomatoes; cook until spinach is tender.
Add in white wine and cook for 1-2 minutes. Add in heavy cream and chicken broth. Stir together and let simmer on low for about 10 minutes.
Stir in parmesan, then add salmon back in. Cover and let simmer for about 5 minutes or until cream is thickened to your desired thickness.
Serve over rice or pasta or dip some crunchy Italian bread and enjoy!