Pat the salmon fillets thoroughly dry with paper towels. Season both sides with half of the salt and black pepper.

Heat olive oil and 15 ml of butter in a large skillet over medium-high heat. Add salmon fillets and sear for 4 to 5 minutes per side until golden brown and cooked to desired doneness. Transfer to a plate and set aside.

In the same skillet, melt the remaining 30 ml of butter over medium heat. Add minced garlic and chopped sun-dried tomatoes, cooking for 1 minute until fragrant.

Pour in the heavy cream and bring to a gentle simmer. Reduce heat to low and stir in the baby spinach and grated Parmesan cheese. Cook for 2 to 3 minutes until spinach is wilted and sauce thickens slightly. Season with remaining salt and pepper.

Return the seared salmon fillets to the skillet, spooning the rich Tuscan butter sauce over top. Let simmer together for 1 minute to warm through. Garnish with fresh basil before serving.