Preheat a large nonstick skillet over medium heat, lightly spray with olive oil.

Season salmon with salt and black pepper, place skin-side down in the skillet, and sauté for about 5 minutes.

Flip the salmon fillets, optionally remove the skin, cover, and sauté for an additional 2 minutes.

Lower the heat, add butter or olive oil, then add minced garlic, stirring for about 30 seconds until fragrant.

In a small bowl, mix milk and cornstarch to create a slurry, then pour into the skillet while whisking.

Stir in grated Parmesan cheese, adding salt and black pepper to taste until smooth.

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

Return the salmon fillets to the pan for another minute, then serve over cooked whole wheat linguine or separately.