Pat the salmon fillets dry with paper towels—this is crucial for achieving a golden, crispy exterior when searing. Combine the flour with salt, pepper, and garlic powder in a shallow dish, then dredge each salmon fillet on both sides, shaking off any excess flour. Set the seasoned salmon aside on a clean plate while you prepare the pan. I find that patting the fish completely dry makes the biggest difference in getting that beautiful crust.

Heat the butter and olive oil in a large skillet over medium-high heat until the butter foams and the oil shimmers. Once the pan is hot, carefully place the salmon fillets skin-side down and cook for 3-4 minutes until the skin is crispy and the flesh is golden on the edges. Flip and cook the other side for another 3-4 minutes until the salmon is mostly cooked through but still slightly translucent in the center. Transfer the salmon to a clean plate and set aside—carryover cooking will finish it as the sauce simmers.

In the same pan with the salmon drippings, pour in the chicken broth and add the sun-dried tomatoes. Bring to a boil over medium-high heat and let it reduce for about 2 minutes to concentrate the flavors and infuse the broth with the rich tomato taste. Add the lemon juice for brightness, then reduce the heat to medium and stir in the heavy cream, cooking for another 2 minutes until the sauce begins to thicken slightly. This layering of flavors—building on the fond left by the salmon—creates much deeper taste than rushing it.

Lower the heat to medium-low and add the fresh spinach directly to the pan, stirring gently for about 30 seconds until it's just wilted. Nestle the seared salmon fillets back into the sauce, skin-side up, and let everything simmer together for 2-3 minutes. Stir in the freshly grated Parmesan cheese until it melts into the sauce, creating a creamy, luxurious coating. The salmon finishes cooking gently in the residual heat while absorbing all the flavors of the Tuscan sauce.

Divide the salmon fillets among serving plates and spoon the creamy Tuscan sauce with spinach and sun-dried tomatoes generously around and over the fish. Garnish each plate with a generous sprinkle of fresh basil and a little extra Parmesan cheese if desired. Serve immediately while the sauce is warm and silky.