Pat salmon fillets dry with paper towels. Season both sides with salt, pepper, and garlic powder.

Heat olive oil in a large skillet over medium-high heat. Add salmon fillets skin-side down and cook for 4-5 minutes per side, until cooked through and flaky. Remove salmon from skillet and set aside.

In the same skillet, melt butter over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Pour in chicken broth and heavy cream, stirring to combine. Bring to a gentle simmer and cook for 2-3 minutes, allowing the sauce to thicken slightly.

Stir in chopped sun-dried tomatoes and fresh spinach. Cook until the spinach wilts, about 1-2 minutes.

Remove skillet from heat and stir in grated Parmesan cheese until melted and smooth. Return salmon fillets to the skillet, spooning the sauce over them. Serve immediately.