Preheat your nonstick pan over medium heat.

Cut the salmon fillets into four equal portions and season them with salt and pepper.

Sauté the salmon skin-side down in olive oil for about 5 minutes until golden brown, then flip and cook for an additional 2 minutes.

Remove the salmon from the pan and keep it warm by covering it with foil.

Lower the heat and add butter to the same pan, followed by minced garlic cloves. Cook until fragrant, about 1 minute.

Whisk together a slurry with 2% milk and cornstarch, then incorporate it into the pan. Stir until the sauce thickens, which should take 1-2 minutes.

Stir in grated Parmesan, salt, and pepper, until the sauce is smooth and creamy.

Add fresh spinach, halved cherry tomatoes, and sun-dried tomatoes to the pan. Cook until the spinach wilts and the tomatoes soften, about 2-3 minutes.

Return the salmon to the pan and heat it through for 1 minute, then serve everything over whole wheat linguini.