Pat the salmon fillets thoroughly dry on both sides using paper towels (removing moisture is critical for an ultra-crispy golden crust). Season both sides evenly with sea salt, black pepper, garlic powder, and smoked paprika.

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large cast-iron or heavy skillet over medium-high heat until shimmering and foaming.

Add the seasoned salmon fillets flesh-side down (or skin-side up). Sear undisturbed for 4 to 5 minutes until a deeply golden, caramelized crust develops. Gently flip with a fish spatula and sear the other side for 3 to 4 minutes, until cooked to medium (about 125°F-130°F internal). Transfer salmon to a warm plate and tent loosely with foil.

Reduce the skillet heat to medium-low. Add the remaining 1 tablespoon of butter to the flavorful pan drippings. Add the minced garlic and sauté for 60 seconds until fragrant, being careful not to brown it.

Add the drained sun-dried tomatoes and sauté for 1 to 2 minutes until tender and their rich aromatic tomato oils release into the butter.

Pour in the chicken broth, using a wooden spoon to deglaze the bottom of the skillet and scrape up any caramelized golden fond. Pour in the heavy cream and bring to a gentle simmer for 2 to 3 minutes until slightly thickened.

Stir in the fresh grated Parmigiano Reggiano cheese until completely melted and velvety smooth. Add the baby spinach and cook for 1 to 2 minutes, stirring gently until the leaves wilt into the creamy sauce.

Taste the sauce and adjust seasoning with a pinch more sea salt or black pepper if needed. Nest the seared salmon fillets back into the bubbling skillet sauce, spooning warm creamy Tuscan sauce over each fillet.

Simmer on low for 1 minute just to reheat the fillets through. Garnish with freshly chopped parsley and serve immediately with fresh lemon wedges for squeezing.