1. Pat the salmon fillets dry with paper towels. Season both sides with 1/2 teaspoon salt and 1/4 teaspoon black pepper.

2. Heat 2 tablespoons of the reserved sun-dried tomato oil in a large skillet over medium heat. Place the salmon skin-side down in the skillet and cook for 4 to 5 minutes, until the skin is crisp. Carefully flip and cook an additional 2 minutes, or until the salmon is cooked through. Transfer to a plate and cover loosely to keep warm.

3. In the same skillet, add the shallots and cook for about 2 minutes, until softened. Stir in the garlic and sun-dried tomatoes; cook for 1 minute until fragrant.

4. Pour in the chicken broth and lemon juice, scraping up any browned bits from the bottom of the pan. Let it simmer for about 3 minutes, allowing the liquid to reduce slightly.

5. Stir in the heavy cream and return to a gentle simmer. Add the spinach, remaining 1/2 teaspoon salt, and 1/4 teaspoon black pepper. Cook for 2 minutes, until the spinach wilts.

6. Return the salmon fillets to the skillet and spoon the sauce over each piece. Garnish with chopped parsley if desired. Serve warm over rice, pasta, or your favorite grain.