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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. Saute onion until soft.
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. Shred meat if preferred
Season with salt, if needed.
Boil pasta as instructed on box and add 1 cup of pasta water to the sauce. Serve sauce over pasta