Thoroughly pat salmon fillets completely dry on all sides using paper towels (dry surface guarantees an ultra-crisp golden sear). Season generously with kosher salt, black pepper, garlic powder, and smoked paprika.

Heat 1 tbsp olive oil and 1 tbsp butter in a large heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until shimmering. Carefully lay salmon fillets into the skillet flesh-side down (or skin-side up). Sear undisturbed for 4 to 5 minutes until a deep golden-brown crust forms.

Gently flip fillets using a fish spatula and sear for another 3 to 4 minutes until almost cooked through (about 125°F internal temperature). Transfer salmon to a warm plate and tent loosely with foil.

Reduce skillet heat to medium. Add remaining 2 tbsp butter to the rendered salmon pan drippings. Add minced garlic and julienned sun-dried tomatoes; sauté for 60 seconds until fragrant.

Pour in the vegetable broth to deglaze the skillet, using a wooden spoon to scrape up all the savory browned fond from the bottom. Simmer for 2 minutes until reduced by half.

Lower heat to medium-low and pour in the heavy cream. Bring to a gentle simmer for 3 minutes, then whisk in the freshly grated Parmigiano-Reggiano until melted, smooth, and velvety.

Add the fresh baby spinach to the skillet. Stir gently for 1 to 2 minutes just until the spinach wilts down softly into the sauce. Stir in 1 tbsp fresh lemon juice.

Nestle the seared salmon fillets back into the skillet. Spoon the luxurious garlic cream sauce, sun-dried tomatoes, and spinach generously over the fillets, simmering for 1 minute to warm through.

Garnish with freshly ribboned basil and extra cracked black pepper. Serve immediately with warm crusty bread or over al dente fettuccine pasta.