Pat the salmon fillets dry with paper towels. Season both sides with salt, black pepper, and Italian seasoning.

Heat 1 tablespoon of olive oil in a large skillet over medium-high heat.

Place the salmon in the skillet and sear for about 4–5 minutes, or until the underside is golden brown. Carefully flip the salmon and cook for another 2–4 minutes, depending on the thickness of the fillets.

Remove the salmon from the skillet and set aside.

Reduce the heat to medium and add the remaining tablespoon of olive oil.

Add the minced garlic, chopped sun-dried tomatoes, and red pepper flakes if using. Cook for about 1–2 minutes, stirring frequently, until the garlic becomes fragrant. Be careful not to burn the garlic.

Pour the heavy cream into the skillet and stir, scraping up any flavorful browned bits from the bottom of the pan.

Add the Parmesan cheese and stir until it melts into the cream. Allow the sauce to gently simmer for 2–3 minutes until it begins to thicken.

Add the fresh spinach to the sauce a handful at a time. Stir gently until the spinach wilts and becomes incorporated into the creamy sauce.

Taste the sauce and adjust the salt and pepper as needed.

Place the seared salmon fillets back into the skillet, nestling them into the sauce.

Spoon some of the creamy Tuscan sauce over each salmon fillet. Simmer gently for another 2–3 minutes, or until the salmon is cooked to your preferred doneness.

Remove the skillet from the heat and drizzle the fresh lemon juice over the salmon and sauce.

Garnish with chopped fresh parsley and, if desired, a little extra Parmesan and freshly cracked black pepper.

Serve immediately with your favorite side dish.