1. Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down, and cook for 4-5 minutes until the skin is crispy. Flip and cook for another 2-3 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the butter and let it melt. Stir in the minced garlic and cook for about 1 minute until fragrant, making sure not to burn it.
4. Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet.
5. Add the sun-dried tomatoes and cook for another 2 minutes until they soften.
6. Reduce the heat to low and stir in the heavy cream. Bring to a gentle simmer, then add the spinach. Cook until the spinach wilts, about 3 minutes.
7. Stir in the Parmesan cheese until the sauce is creamy and smooth. Taste and adjust seasoning with more salt and pepper if needed.
8. Return the salmon fillets to the skillet, spooning the sauce over them. Let them cook for another 2-3 minutes until heated through.
9. Garnish with fresh basil before serving, if desired.

One tip I’ve learned from my grandmother is to always taste as you go. This ensures that each component of the dish is perfectly seasoned and balanced, just like those flaky biscuits she taught me to make from scratch.