Bring a large pot of heavily salted water to a boil. Cook pasta according to package directions until al dente. Reserve 1 cup of pasta water before draining.

While pasta cooks, pat salmon fillets completely dry and season with salt and pepper. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down and cook for 5-6 minutes until the skin is crispy and golden. Flip and cook for another 2-4 minutes. Remove salmon to a plate.

Reduce heat to medium. Melt butter in the same skillet. Add garlic and cook for 30-60 seconds until fragrant. Stir in the sun-dried tomatoes and cook for another minute.

Deglaze the pan with white wine, scraping up any browned bits. Let it simmer and reduce by half.

Stir in the heavy cream and bring to a gentle simmer for 2-3 minutes to thicken. Reduce heat to low and gradually stir in the Parmesan cheese until smooth.

Add the spinach in handfuls and stir until wilted into the sauce. Season with salt and pepper to taste.

Flake the salmon into large chunks. Add the cooked pasta and flaked salmon to the skillet. Toss to combine, adding a splash of reserved pasta water if the sauce is too thick. Serve immediately, garnished with extra Parmesan and fresh basil.