Season the fresh salmon fillets generously with salt, pepper, and garlic powder, and dredge in flour to create a slight crust.

In a skillet, heat olive oil and butter over medium-high heat until melted.

Sear the salmon in the skillet for 3–4 minutes on each side until golden brown.

Transfer salmon to a plate and prepare the sauce in the same skillet by adding chicken broth (or white wine), lemon juice, and sun-dried tomatoes.

Stir in heavy cream and let the sauce cook for 2 minutes until it thickens.

Add fresh spinach to the sauce, stirring until wilted.

Return the seared salmon to the skillet and cook covered for an additional 2–3 minutes until opaque.

Garnish with basil and grated Parmesan cheese before serving.