Pat the salmon fillets dry with paper towels and season both sides with salt, black pepper, and smoked paprika.

In a large skillet, heat the olive oil and 1 tablespoon of butter over medium-high heat until the butter is melted and foaming.

Sear the salmon fillets for 5 minutes per side until golden brown and cooked through; transfer the salmon to a plate and tent loosely with foil.

In the same skillet, melt the remaining 2 tablespoons of butter over medium heat.

Add the diced onion and sauté for 3 minutes until translucent, then stir in the minced garlic and red pepper flakes, cooking for 1 minute until fragrant.

Add the sun-dried tomatoes and cook for 2 minutes to allow the flavors to meld.

Pour in the heavy cream and bring the mixture to a gentle simmer, whisking occasionally.

Stir in the Italian seasoning and Parmesan cheese, allowing the sauce to simmer for 2 to 3 minutes until it thickens slightly.

Add the baby spinach to the skillet and stir for 1 minute until the leaves are just wilted.

Return the salmon fillets to the skillet, spooning the cream sauce over the fish to coat thoroughly.

Garnish with fresh parsley and serve immediately, optionally over pasta or steamed vegetables.