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Remove the skin from your salmon if applicable then cube the fillets into large bite-sized pieces. Pat them dry, toss with olive oil, and coat them in paprika, garlic powder, seasoning salt, Italian seasoning, and black pepper.
Heat neutral oil in a large skillet over medium heat. Once hot, add the salmon cubes. Cook for about 4 minutes per side until golden and sizzling. Reduce heat to medium-low, toss in butter and garlic, and gently sauté for 2–3 minutes until fragrant.
Still using the same pan, deglaze with white cooking wine — scraping up the garlicky goodness stuck to the bottom. Add minced shallot and caramelize for 3–4 minutes, stirring often.
Add in chopped sun-dried tomatoes and a tablespoon of that flavorful oil from the jar. Let that mingle for 2 minutes, then slowly pour in the heavy cream. Stir and bring to a light simmer. Reduce heat to low and let it thicken for 4–5 minutes.
Spoon a generous bed of warm mashed potatoes onto a plate. Place your salmon bites on top. Ladle the sun-dried tomato cream sauce right over the top, letting it drizzle into the potatoes. Finish with a sprinkle of fresh parsley.