Pat the salmon dry with a paper towel. Season both sides with salt and pepper.

Heat oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon and sear for 3 to 4 minutes per side, until golden brown. Remove the salmon and set aside.

In the same pan over medium heat, add onions, sun-dried tomatoes, cherry tomatoes, and garlic and cook for 5 minutes, until fragrant and softened.

Stir in the heavy cream, Parmesan cheese, paprika, and Italian seasoning. Reduce heat to low, then stir in the fresh baby spinach and allow the sauce to simmer until the spinach is wilted.

Stir in salt to taste if desired.

Place the salmon back into the pan and simmer for 5 to 10 minutes until the salmon is cooked through.