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Thoroughly dry salmon fillets with a paper towel. Season evenly with ½ tsp. salt and ¼ tsp. black pepper.
Heat sun-dried tomato oil in a large skillet over medium. Arrange salmon, skin-side down, in pan and cook until crisp, about 4 to 5 minutes. Gently flip, and continue cooking for 2 more minutes, or until the salmon is cooked through.Transfer salmon to a clean plate and cover to keep warm.
Add shallots to pan and cook until soft, about 2 minutes. Stir in garlic and sun-dried tomatoes; cook 1 more minute, until aromatic.Add wine to deglaze the pan, and gently simmer until most of the alcohol evaporates, about 3 minutes. Stir in heavy cream, and bring mixture back to a gentle simmer. Stir in spinach, remaining ½ tsp. salt, and ¼ tsp. black pepper; cook until spinach wilts, about 2 minutes.
Nestle salmon fillets back into the pan, and spoon sauce over each piece. Garnish with fresh parsley, if desired.