Pat the salmon dry, then season on both sides with salt and pepper.
Heat neutral oil until shimmering, then add salmon skin-side down. Cook for 4-5 minutes.
Transfer the seared salmon to a plate, then make the sauce.
To the pan, add garlic, Italian seasoning, and red pepper flakes.
Add halved cherry tomatoes, season lightly, then cook until they begin to burst.
Use a spatula to scrape up any browned bits.
Pour in ¼ cup of dry white wine (use something good enough to drink!).
Add heavy cream, mascarpone, grated Parmesan, and chopped sun-dried tomatoes.
Add lots of fresh spinach and chopped basil, then stir until wilted.
Finish with lemon juice, then taste and adjust seasoning if needed.
Return the salmon skin side up to the sauce.