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Pat salmon fillets dry with paper towels.
Heat olive oil and butter in a large skillet over medium-high heat.
Season salmon with salt, pepper and smoked paprika. Sear in the hot skillet (flesh-side down first) for 3-5 minutes on each side. Once cooked, remove from the pan and set aside.
Melt the 3 tbsps. of butter in the same skillet. Sauté minced garlic and then add fresh spinach. Cook for 1-2 minutes.
Reduce heat to low-medium heat, add heavy cream and bring to a gentle simmer, stirring occasionally. Add the boullion cube to the cream and let it simmer again (add water if necessary, if you like the sauce to be thinner).
Add the parmesan cheese and allow sauce to gently simmer for a another minute or so until the cheese melts and sauce thickens.
Add the salmon back into the pan, cover it with the sauce, sprinkle with chopped parsley, and a squeeze of lemon juice.