Heat a heavy bottom skillet and add a tablespoon of butter. Once melted, add salmon fillets with the skin downside. Cook for a couple of minutes until you see the edges turning pale pink. Next, turn them over carefully. It’s likely that the skin will come off the fillets; just remove it from the pan. Note: you can also remove the skin before cooking them. It’ll be more challenging but possible.
Continue over the heat until salmon is cooked through. Then, remove salmon pieces from the skillet to make the sauce. In the meantime, place cooked salmon on a plate and cover it.
Chop onion into small pieces and mince garlic. Then, add a tablespoon of butter into the skillet you used previously to make the cream.
Add chopped onion and stir until translucent. Next, add minced garlic and stir until fragrant. Later add soaked and drained sundried tomatoes, chopped spinach leaves, and heavy cream. Stir to combine and bring it to boil. Simmer for a couple of minutes to bold in flavors.
Remove from heat and add shredded parmesan, chopped parsley, salt, and pepper. Stir to combine.
Return the cooked salmon to the skillet with the sauce. Warm it up if necessary and serve.