Pat the salmon dry with a paper towel to remove excess moisture. Season with salt and pepper. Heat the olive oil in a frying pan and sear the salmon over medium-high heat until golden and the skin side is crispy, starting with the skin side up for approximately 6-7 minutes. The salmon doesn't have to be cooked all the way through. Remove to a plate.

In the same pan, add the butter and diced shallot. Saut? over low heat for 5 minutes. Then add minced garlic and saut? for 30 seconds longer. Deglaze the pan with white wine and let it simmer for about 3-5 minutes until reduced by half.

Add chicken stock, heavy cream, and grated Parmesan cheese to the pan. Stir until cheese is incorporated into the sauce. Add asparagus and cook for 5 minutes.

Return salmon to the pan, add spinach, and cover with a lid. Let the sauce simmer over low heat for 5 minutes or until the salmon is cooked all the way through and the spinach is wilted. Season the sauce with salt to taste.