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Pat salmon dry, then season with salt, pepper and Italian seasoning. Add olive oil to large skillet and heat over MED-HIGH heat until hot. Add salmon, skin-side UP (if using skin-on filets), and cook for 4-5 minutes. Try not to move the salmon around as it cooks. This is what creates a great golden brown crust.
Carefully flip salmon over and cook on the other side for another 5 minutes, until opaque throughout and flakes easily. Remove to a plate and set aside.
Don't wipe out the skillet, but add butter to pan drippings. Add onion and cook 4 minutes, until softened. Add sun-dried tomatoes and garlic and cook another 30 seconds or so.
Pour in chicken broth and scrape the bottom of the pan with a wooden spoon, then stir in cream.
Let cook for 2-4 minutes, stirring often, then stir in pepper and Italian seasoning and Parmesan cheese.
Add kale and cook another minute or two until wilted. Return salmon to the skillet, nestling them down into the sauce and spooning sauce over the top of the filets.