Fry the salmon fillets nicely in olive oil. Remove them from the pan and set aside.
Clean the pan. Halve the onion, slice and sauté gently in a good amount of olive oil. Finely chop the garlic and add. Stir frequently so the onion does not brown, as this will give a brown color to the sauce.
Cut the sun-dried tomatoes into small pieces.
Add the tomatoes, coconut milk and lime leaves to the onion and season with salt and pepper. Cut the spinach into fine strips and add. Add the lime juice. Return the fish to the pan and cook for a few more minutes. Serve.

Tip: dried lime leaves
When you boil lime leaves with your food, they impart the flavor of lime, much more intensely than when you add lime juice. You can find dried lime leaves at health food or Asian stores, and sometimes you can buy them fresh.