Season the salmon: Sprinkle half a teaspoon of garlic powder, half a teaspoon of fine sea salt, and half a teaspoon of freshly ground black pepper evenly over both sides of the salmon pieces.

Sear the salmon: In a non-reactive large skillet, heat one tablespoon of olive oil over medium-high heat. Add one tablespoon of butter to the skillet and let it melt. Place the seasoned salmon in the skillet, skin side up. Sauté for about 4 to 5 minutes per side, or until the salmon is cooked through and reaches an internal temperature of 145 degrees Fahrenheit. Once cooked, remove the salmon from the skillet and set it aside.

Cook the mushrooms: In the same skillet over medium heat, add the sliced mushrooms. Sauté them for about 5 to 7 minutes, stirring occasionally, until they turn lightly golden and any excess liquid has evaporated. Season the mushrooms with a pinch of salt and freshly ground black pepper.

Add sun-dried tomatoes, green onions, and garlic: Stir in the sun-dried tomatoes, sliced green onions, and minced garlic. Sauté for about 30 seconds or until the garlic becomes fragrant.

Prepare the creamy sauce: Pour in the heavy cream and add the freshly grated Parmesan cheese to the skillet. Reduce the heat to medium-low and stir everything together. Let the sauce come to a simmer.

Add spinach and salmon: Once the sauce is simmering, add the fresh baby spinach to the skillet. Stir the spinach just until it wilts. Return the cooked salmon to the skillet and spoon the creamy sauce over the salmon.

Serve: Turn off the heat and your creamy Tuscan salmon is ready to be served. You can pair it with rice, potatoes, pasta, or any side dish of your choice.

Enjoy your delicious and creamy Tuscan salmon! Buen provecho!

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