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The filets should be skinless (not a deal-breaker). Salt, pepper, paprika both sides (set aside while you do your prep work - fillets should not be cold when added to skillet)
Heat the skillet with butter on medium-high heat and add the salmon fillets. Cook for 5 minutes on each side. Once cooked, set the fillets aside
In a seperate pan, add butter to the skillet and heat to medium. Add the garlic, cook for 1 minute
Add the sun-dried or cherry tomatoes - cook 1-2 minutes to release the flavor
Add spices and salt and pepper
Add white wine - reduce slightly while stirring
Add spinach and let it wilt down
Add the half and half - let come to a gentle boil while stirring
Reduce heat to a simmer - stir in the parmesan cheese
Keep stirring until the mixture thickens enough to coat the spatula. Add the salmon filets for 1-2 minutes. Spoon sauce over the fillets to coat
Serve immediately with pasta, rice, or vegetables