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Rinse the 1 pound Salmon Fillets and pat dry using a kitchen towel. Season the salmon with 1 teaspoon Italian Seasoning, ¼ teaspoon Salt, and ground pepper. (Alternatively, you could add the Italian seasoning later in the coconut cream sauce.)
Heat a large non-stick pan. Add 1 tablespoon Olive Oil and heat until shimmering. Place the salmon and cook until nicely golden brown, about 4-6 minutes on each side.
Remove the salmon from the pan and set aside. Using the same pan, add 6-8 cloves Garlic and sauté until fragrant.
Immediately add the ¼ cup Sun-dried tomatoes (chopped), 1 cup Pitted green Italian Olives, and 5 ounces Fresh Spinach (chopped). Pour in the ¼ cup Vegetable broth and stir well.
Reduce the heat to low and cook, stirring constantly, until the spinach is wilted. Now stir in the ¾ cup Coconut Cream and cook for 1 minute more.
Carefully return the cooked salmon to the pan, nestling it into the sauce and cook until heated.
Taste and adjust the seasonings according to your taste. Transfer the salmon to the serving plates.
Pour the sauce on top of the fish and serve warm.