In a small bowl, mix together the paprika, onion powder, garlic powder, thyme, oregano, cayenne pepper, black pepper, and salt.

Pat the salmon fillets dry with a paper towel. Brush both sides of the salmon fillets with olive oil. Generously sprinkle the spice mix over both sides of the fillets, pressing gently to ensure the spices adhere well.

Heat a large cast-iron skillet over medium-high heat. Once the skillet is hot, add the salmon fillets (skin-side down if they have skin). Cook for about 3-4 minutes on each side, or until the salmon is blackened and cooked through. The internal temperature should reach 145°F (63°C).

Remove the salmon from the skillet and let it rest for a couple of minutes. Serve with lemon wedges on the side.

Cook the pasta according to the package instructions until al dente. Drain and set aside.

In the same skillet the salmon was cooked in, over medium heat, add the minced garlic and sun-dried tomatoes. Sauté for about 1-2 minutes until fragrant.

Pour in the chicken broth to deglaze and simmer for 1-2 minutes. Next, add in your heavy cream stirring slowly. Stir in the Italian seasoning and crushed red pepper flakes if using. Bring the mixture to a simmer.

Reduce the heat to medium low, stir in grated Parmesan cheese and cook for an additional 5-7 minutes. Add the cooked pasta into the skillet. Toss to coat everything in the creamy sauce.

Add the fresh spinach and cook until it wilts, about 2-3 minutes. Season with salt and pepper to taste.

Serve the creamy Tuscan pasta hot, topped with the blackened salmon garnished with extra Parmesan cheese and chopped parsley, if desired.