Prepare and Sear the Salmon: Pat the salmon fillets completely dry with a paper towel. This is crucial for getting a crispy skin. Season both sides generously with salt and pepper. Heat the olive oil in a large, non-stick frying pan over a medium-high heat. Place the salmon fillets skin-side down and cook for 4-6 minutes, until the skin is golden and crisp. I find that pressing down gently with a spatula for the first 30 seconds helps ensure the entire skin makes contact with the pan.

Finish Cooking the Salmon: Flip the fillets and cook for another 2-4 minutes on the other side, depending on the thickness. The salmon should be cooked through but still moist. Remove the salmon from the pan and set it aside on a plate.

Sauté the Aromatics: Reduce the heat to medium. Add the butter to the same pan. Once it has melted, add the minced garlic and chopped sun-dried tomatoes. Sauté for about 1 minute until the garlic is fragrant, being careful not to let it burn.

Deglaze the Pan: Pour in the white wine or vegetable stock to deglaze the pan. Use a wooden spoon to scrape up any browned bits from the bottom – this is where so much flavour is hiding! Let it simmer for 2-3 minutes, until the liquid has reduced by about half.

Create the Cream Sauce: Reduce the heat to low and stir in the double cream and grated Parmesan cheese. Stir continuously until the cheese has melted and the sauce is smooth. Season with oregano, salt, and pepper.

Wilt the Spinach: Add the fresh spinach to the sauce in large handfuls. It will look like a lot, but it wilts down very quickly. Stir gently for 2-3 minutes until all the spinach has wilted into the creamy sauce.

Return Salmon to the Pan: Nestle the cooked salmon fillets back into the pan with the sauce. Spoon some of the sauce over the top of the fillets. Let everything simmer gently for another minute or two, just to warm the salmon through.

Serve Immediately: Garnish with fresh parsley or basil if you wish, and serve straight away.