Heat 1 tablespoon oil in a large, heavy-bottomed frying pan over a medium-high heat. Pat the salmon fillets dry and season with salt and pepper. Place the fillets skin-side down in the hot pan and fry for 5 minutes.

Once the skin is golden and crisp, flip each fillet and fry for a further 2–3 minutes until just cooked through. If browning too quickly, reduce the heat.

Remove the salmon from the pan and set aside while making the sauce. Add the remaining oil to the pan and reduce heat to medium. Add the onion and fry for 3–4 minutes until soft, then add garlic and a pinch of salt and fry for 1 minute.

Remove parsley stalks and finely chop. Add the stalks and sun-dried tomatoes to the pan, frying for another minute.

Add cherry tomatoes and fry for 2–3 minutes until they start to soften. Pour in cream and reduce heat to medium-low. Let cream simmer gently and reduce for 1 minute.

Add lemon zest and juice, sprinkle in Parmesan, and season with salt and pepper.

Add spinach to the pan and allow to wilt for 1–2 minutes, then stir through the sauce. Return salmon to the pan to gently reheat for 1–2 minutes.

Serve immediately with a fresh green salad and crusty bread or herby new potatoes.