Add oil to a large skillet and salt and pepper your salmon. Pan sear the salmon by placing skin side down and turn to medium low heat.

Let it cook for about 7 minutes and then flip the salmon over and cook for an additional 3 minutes until it is barely pink in the center. Set aside on a plate.

Add minced garlic to your pan and cook for a minute and then add the heavy cream, chicken broth, garlic powder, Italian seasoning, and parmesan cheese.

Whisk in the cornstarch and let simmer for 1-2 minutes. Add spinach and sun-dried tomatoes and let simmer until spinach starts to wilt. Add the salmon back to the pan.