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Preheat the oven to broil.
In an oven-safe skillet, season the salmon with salt and pepper. Add 1 tablespoon butter, the thyme, and garlic. Broil 5-8 minutes or until crisping on top.
Remove the salmon from the skillet and set aside.
Place the skillet with the thyme and garlic over medium heat. Add 3 tablespoons butter, the shallots, and chili flakes. Cook until fragrant, about 2 minutes. Smash the garlic down with a fork into a paste.
Add the cream and salsa verde. Bring to a simmer over medium heat, stirring constantly until smooth and creamy.
Add the parmesan, sun-dried tomatoes, and spinach and cook until the spinach is wilted, 3-5 minutes.
Slide the salmon in the sauce. Top with lemon juice.
Mix the lemon zest, dill, and green onions. Sprinkle on top of the salmon.
Serve the salmon in the cream.