Begin by patting the salmon filets dry with paper towels and generously season both sides with kosher salt and freshly ground black pepper. Heat a large skillet over medium-high heat and add a drizzle of extra-virgin olive oil. Once the oil shimmers, carefully place the salmon in the skillet and sear for 3-4 minutes on each side until golden brown and the fish flakes easily with a fork. Remove the salmon and set it aside on a plate.

In the same skillet, reduce the heat to medium and add chopped white onion. Sauté for about 2 minutes until translucent, then stir in the sun-dried tomatoes, cherry tomatoes, and minced garlic. Cook everything together for 5 minutes until the tomatoes soften and the garlic becomes fragrant, stirring occasionally.

Next, pour in the heavy cream, stirring well to combine. Add the freshly shredded Parmesan cheese, paprika, and Italian seasoning, allowing the mixture to come to a gentle simmer. Lower the heat to keep it warm, and then fold in the fresh baby spinach. Cook just until the spinach wilts, which should take about 2-3 minutes.

Return the seared salmon filets to the skillet, nestling them gently into the creamy sauce. Cover the skillet and let it simmer for an additional 5-10 minutes over low heat. This ensures the salmon is perfectly cooked through, reaching an internal temperature of 145°F.