Step 1: Cook the Salmon

1. Season the salmon fillets with salt, pepper, and paprika.
2. Heat olive oil and butter in a large skillet over medium-high heat.
3. Place salmon fillets in the skillet, skin-side down first if using skin-on fillets.
4. Sear for 4-5 minutes per side, or until golden brown and cooked through. Remove and set aside.

Step 2: Make the Parmesan Cream Sauce

1. In the same skillet, add garlic and sauté for 30 seconds, until fragrant.
2. Stir in the sun-dried tomatoes and cook for another minute.
3. Pour in the chicken broth (or white wine) and scrape up any browned bits from the pan. Let it simmer for 2 minutes.
4. Add heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes. Stir well and let the sauce simmer for 3-4 minutes, until slightly thickened.
5. Add the fresh spinach and cook until wilted (about 1 minute).
6. Taste and adjust seasoning with salt and pepper as needed.

Step 3: Combine & Serve

1. Return the cooked salmon fillets to the skillet, spooning the creamy sauce over the top.
2. Let everything simmer together for 1-2 minutes to blend flavors.
3. Serve hot, garnished with extra Parmesan and fresh basil if desired.