Season the salmon with salt and pepper.

Heat some oil in a cast iron skillet over a medium heat, and place the salmon flesh-side down for about 3 minutes. Flip the salmon over and continue cooking for 5-7 minutes, depending on thickness and personal preference. Transfer the salmon to a plate and cover with foil.

Add the cream, wine, Italian seasoning, and onion powder to the skillet. Let the sauce bubble for a few minutes, then add some baby spinach.

When the spinach has fully wilted, add the basil, Parmesan, and red pepper flakes, if using. Simmer for another few minutes until the sauce has thickened, then return the salmon to the skillet.

Spoon some sauce over the fish, then garnish with fresh basil and lemon wedges.