Pre-heat a nonstick pan on medium heat.

Cut salmon portions in half to make 4 servings.

Spray pan lightly with olive oil and place salmon fillets skin side down in the pan.

Lightly sprinkle salmon with salt & pepper and sauté for 5 minutes until skin is golden brown.

Flip salmon, remove skin (optional) and sauté for an additional 2 minutes with the lid on.

Remove salmon fillets from the pan, place on a plate, and cover with foil.

Reduce heat to low and add garlic butter or 2 tablespoons of butter and 2 chopped garlic cloves to the pan.

In a separate bowl, whisk 1 tablespoon of milk and 1 tablespoon of cornstarch to make a slurry.

Add remaining milk to the pan and whisk in cornstarch slurry until the sauce begins to thicken (1-2 minutes).

Add grated parmesan cheese, salt, and pepper to the sauce, stirring until incorporated.

Add sliced cherry tomatoes, chopped spinach, and sun-dried tomatoes.

Once spinach has wilted and tomatoes slightly cooked down, return salmon to the pan and heat for another minute before serving.