I used a 10 inch non stick pan to make sauce. Start with melting butter in pan.
Smash garlic cloves with knife. Saute until just golden. Remove garlic. Add in minched onion and cook until softened.
Add broth and wine and cook a few minutes to evaporate wine. If you are going to use a full cup of heavy cream instead of a 1/4 as I did, you can skip adding broth and xanthan gum gel. If you want to reduce the amount of heavy cream, add broth and gel.
Add chopped sun dried tomatoes.
Add in heavy cream and parmesan cheese.
Add in bomba sauce or red chili flakes.
Add in spinach leaves. They will wilt immediately.
Season with salt and pepper.
By this time salmon should be done. Add salmon to the pan and spoon sauce over filets.