In a large skillet over medium-high heat, warm the olive oil and 1 tablespoon of the butter. Once hot, add the salmon fillets, presentation-side down. Sear for 4-5 minutes until a golden crust forms. Flip and cook for another 2-3 minutes. Remove salmon to a plate and set aside.

Reduce heat to medium. Add the remaining 1 tablespoon of butter to the skillet. Add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the chicken broth to deglaze the pan, scraping up any browned bits. Let it simmer for 1 minute.

Stir in the heavy cream, Parmesan cheese, dried oregano, sun-dried tomatoes, and a pinch of salt and pepper. Bring the sauce to a gentle simmer and let it cook for 2-3 minutes to thicken slightly.

Add the fresh spinach and stir until it just wilts, about 1 minute. Stir in the fresh basil.

Return the seared salmon fillets to the skillet, nestling them into the creamy sauce. Spoon some sauce over the top. Let everything heat through for 2-3 minutes until the salmon is cooked to your desired doneness.

Garnish with extra fresh basil and Parmesan cheese. Serve immediately.