Pat the salmon fillets thoroughly dry with paper towels. Season both sides evenly with garlic powder, sea salt, and black pepper.

Heat olive oil and 1 tablespoon of butter in a 12-inch heavy skillet (cast-iron or stainless steel) over medium-high heat until shimmering. Place salmon skin-side up (flesh-side down) and sear undisturbed for 4 to 5 minutes until a deep golden, crisp crust forms. Flip carefully and sear for another 3 to 4 minutes until almost cooked through. Transfer to a warm plate and set aside.

In the same skillet over medium heat, melt the remaining 1 tablespoon of butter. Add the minced garlic and sliced sun-dried tomatoes; sauté for 60 seconds until fragrant without burning the garlic.

Pour in the vegetable broth to deglaze the pan, scraping up any flavorful browned bits from the bottom. Let simmer for 2 minutes until liquid reduces by half.

Reduce heat to medium-low. Whisk in the heavy cream and bring to a gentle simmer. Stir in the freshly grated Parmigiano-Reggiano and let cook for 2 minutes until the sauce slightly thickens into a silky consistency.

Add the baby spinach and cook for 1 to 2 minutes until just wilted into the cream sauce. Stir in fresh lemon juice.

Nestle the seared salmon fillets back into the bubbling sauce, spooning the luscious garlic sun-dried tomato sauce generously over each piece. Simmer for 1 to 2 minutes until salmon is warmed through. Garnish with fresh basil ribbons and serve immediately!