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Heat 1 tablespoon of olive oil in a large skillet on medium-high heat.
Season salmon fillets with salt.
When the oil is hot, add salmon fillets flesh side down (skin side up). Sear for about 4 minutes on medium-high heat.
Reduce heat to medium.
Flip the salmon fillets to the other side (skin side down). Sear for another 4 or 5 minutes on medium heat until salmon is flaky.
Remove salmon from the skillet.
To the same, now empty, skillet, add chopped sun-dried tomatoes, minced garlic, chopped artichokes, capers. Cook, stirring, for 1 minute.
Add fresh spinach, and continue cooking and stirring until the spinach wilts, for a couple of minutes.
To the skillet with sautéed vegetables, add 1 cup of heavy cream and paprika. Bring to simmer. Simmer for about 1 minute, stirring. Season with salt. Add more paprika, if you like.
Add cooked salmon to the skillet with the cream sauce.
Spoon the sauce over the salmon, and simmer for a minute or more, until the salmon is warmed up and cooked through. The salmon should be flaky.
Season with salt, if needed.