Preheat a nonstick skillet over medium heat for about 2 minutes while cutting the salmon into four equal portions. Season each piece with salt and black pepper.

Place the seasoned salmon portions into the hot skillet and sear for about 4-5 minutes on each side until golden brown.

In the same skillet, add olive oil and minced garlic. Sauté for about 30 seconds until fragrant, then whisk in milk and cornstarch. Stir until thickened for 2-3 minutes.

Stir in chopped spinach, halved cherry tomatoes, and sun-dried tomatoes. Cook for 3-4 minutes until spinach wilts and tomatoes soften.

Toss cooked pasta with the sauce and vegetable mixture. Gently fold in seared salmon and Parmesan cheese until melted.

Serve the pasta hot with optional extra Parmesan cheese or sprinkle of black pepper.