Season & Sear Salmon: Pat salmon fillets completely dry with paper towels. Season both sides with garlic powder, smoked paprika, kosher salt, and black pepper. Heat olive oil in a large deep skillet over medium-high heat. Place salmon skin-side up and sear for 4 to 5 minutes until a deep golden crust forms. Gently flip and sear for another 2 to 3 minutes. Transfer to a warm plate.

Sauté Garlic & Sun-Dried Tomatoes: Reduce heat to medium. Melt butter in the same skillet with pan drippings. Add minced garlic and sliced sun-dried tomatoes; sauté for 1 to 2 minutes until fragrant and softened.

Simmer Tuscan Cream: Pour in chicken broth, scraping up browned bits from the pan bottom. Whisk in heavy cream and bring to a gentle simmer. Reduce heat to medium-low, whisk in grated parmesan cheese until velvety smooth.

Wilt Spinach & Emulsify: Add baby spinach in handfuls, letting it wilt into the bubbling sauce for 1 to 2 minutes. Stir in fresh lemon juice.

Reintroduce Salmon & Baste: Return salmon fillets and resting juices to the skillet. Spoon rich Tuscan sauce over the fish and simmer gently for 2 to 3 minutes until heated through.

Garnish & Serve: Scatter fresh basil ribbons and cracked black pepper over the skillet. Serve immediately with warm crusty bread, buttered pasta, or jasmine rice!