In a large skillet, heat up the olive oil. Add the sun-dried tomatoes and saute for a few minutes.

Add the garlic and scallions. After cooking for a couple of minutes add the white wine. Simmer to reduce down about a third. Lower the heat and add the cream. Don't boil, just simmer.

Start pan searing the salmon in a skillet with some olive oil so it will be done about the time the sauce is finished.

As the sauce starts to thicken, add the parmesan cheese and parsley. Season the sauce with sea salt and pepper.

Once the salmon nearly finished, add the cup of spinach to the sauce to wilt.

To plate, add a handful of fresh baby spinach. Place the salmon on the spinach and spoon the sauce over the salmon. Grate fresh parmesan over the dish and serve immediately.