Prepare the Salmon:

Pat the salmon fillets dry and season both sides with salt, pepper, paprika, and garlic powder.

Heat olive oil and butter in a large skillet over medium-high heat.

Place the salmon fillets skin-side down and sear for 4-5 minutes until crispy. Flip and cook for another 3-4 minutes until golden brown and cooked through. Remove from the skillet and set aside.

Make the Florentine Sauce:

In the same skillet, melt butter and sauté minced garlic for 30 seconds until fragrant.

Pour in heavy cream and chicken broth, then stir in salt, black pepper, and Italian seasoning. Simmer for 2-3 minutes.

Add Parmesan cheese and stir until melted.

Toss in spinach and sun-dried tomatoes, stirring until spinach wilts.

Combine and Serve:

Return the salmon fillets to the skillet and spoon the creamy Florentine sauce over the top. Let simmer for 1-2 minutes.

Serve hot with pasta, mashed potatoes, or roasted vegetables.