Begin by preheating a large nonstick pan over medium heat for about 2-3 minutes.

Cut the fresh salmon fillets into four equal portions, totaling 12 oz.

Lightly spray the pan with olive oil, then place the salmon pieces skin-side down and season with salt and pepper before cooking for about 5 minutes.

Carefully flip the salmon pieces and cover the pan to cook for an additional 2-3 minutes, until flaky.

Reduce heat and add butter and garlic, sautéing for 1-2 minutes until fragrant.

Combine milk and cornstarch in a small bowl to form a slurry.

Add remaining milk to the pan with sautéed garlic and whisk in the slurry; cook for 1-2 minutes until thickened.

Stir in grated Parmesan cheese and mix until melted and smooth.

Add cherry tomatoes, spinach, and sun-dried tomatoes; cook for 2-3 minutes until spinach wilts.

Return the cooked salmon to the pan, warming through for 1 minute before serving over whole wheat linguini.