Pat salmon fillets dry with a paper towel, then season with kosher salt and black pepper.

Heat olive oil in a skillet over medium-high heat. Sear the salmon for 3-4 minutes on each side until golden brown, then remove from skillet.

In the same skillet, reduce heat to medium, add diced onion, and sauté for 2 minutes.

Add sun-dried tomatoes, cherry tomatoes, and minced garlic; sauté for another 5 minutes until fragrant.

Pour in heavy cream and add Parmesan cheese, mixing well; add paprika and Italian seasoning. Stir in spinach until wilted.

Return salmon to the skillet, letting it simmer in the sauce for 5-10 minutes until cooked through.