Step 1: Prepare the Salmon. Begin by patting the salmon filets dry using paper towels to ensure a perfect sear. Season both sides generously with kosher salt and freshly ground black pepper.

Step 2: Sear the Salmon. Heat a large skillet over medium-high heat and add a drizzle of extra-virgin olive oil. Sear for about 3-4 minutes until the skin is crispy and golden brown, then flip and cook for an additional 3-4 minutes. Transfer to a plate and set aside.

Step 3: Make the Sauce. In the same skillet, lower the heat to medium and add diced white onion. Sauté for about 3-4 minutes until translucent. Stir in sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook for another 2-3 minutes until aromatic.

Step 4: Combine Cream Ingredients. Pour in heavy cream, then stir in grated Parmesan, paprika, and Italian seasoning. Cook on low heat for around 3-5 minutes, then add fresh baby spinach and stir until wilted.

Step 5: Finish Cooking Salmon. Return the seared salmon to the skillet, spoon the creamy sauce over them, cover, and let simmer for 5-10 minutes on low heat.