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Heat oil in a skillet over medium-high heat. Season salmon filets on both sides with S&P, sear flesh-side down first for 5 mins, flip & repeat. Once cooked, remove from the pan & set aside.
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Add garlic & onion to pan, fry until fragrant (add oil if needed). Add white wine to pan & allow to reduce for a couple minutes. Add sun dried tomatoes & fry for 1-2 mins.
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Reduce heat to low & add coconut cream/normal cream, bring to a soft simmer, while stirring occasionally. Season with S&P.
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Add spinach leaves, parsley, parmesan cheese (+ optional olives), allow sauce to simmer and reduce further until cheese melts through the sauce.
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Add salmon back into the pan for a final 2mins. Serve on own or over pasta/rice.