Pat the salmon fillets completely dry on all sides using paper towels. Season both sides evenly with kosher salt, cracked black pepper, and smoked paprika.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a 12-inch heavy cast-iron skillet over medium-high heat until shimmering. Sear salmon fillets undisturbed for 4 to 5 minutes per side until deeply golden and flaky (internal temperature 135°F / 57°C). Transfer salmon to a warm plate.

Reduce heat to medium. Add remaining olive oil and butter to the skillet. Add the minced garlic and sliced sun-dried tomatoes. Sauté for 60 seconds until delightfully fragrant, being careful not to brown the garlic.

Deglaze the skillet with the bone broth, gently scraping up any savory fond from the bottom. Pour in the heavy cream and Italian seasoning. Bring to a gentle rolling simmer for 3 minutes until slightly thickened.

Stir in the fresh baby spinach and grated parmesan cheese. Cook for 1 to 2 minutes until the spinach wilts and the cheese melts seamlessly into a silky cream sauce. Squeeze in fresh lemon juice and season with extra black pepper to taste.

Return seared salmon fillets back to the skillet, nestling them into the cream sauce. Spoon the velvety sauce, sun-dried tomatoes, and spinach over the top. Simmer 1 minute to warm through. Garnish with chopped fresh parsley and serve hot.