Averie Cooks

Salmon
2 Pat the salmon with paper towels to dry it and evenly season the flesh with the garlic powder, paprika, salt, and pepper.
3 To a large skillet, add the oil, add the salmon filets skin side down, and cook over medium heat for about 3 minutes. Tip - I like to use a heavy All-Clad stainless steel skillet because you get a better sear than if using a nonstick skillet, however use what you have noting that nonstick = not great at searing. 
4 Flip the salmon, and cook for another 2-3 minutes, or until salmon is done and cooked through. Cooking Tips - Salmon should be opaque and flake easily when done. I err on the side of just slightly under-cooking it a bit at this stage because the salmon will rest, the internal temp will continue to rise and it will cook a bit even out of the skillet, and you're putting it back into warm cream sauce again later. But cook until it's as done as you like, everyone's preferences vary.
5 After salmon is as done as you desired, remove it from the skillet, and set it on a plate to rest, cover with aluminum foil to keep warm.
Garlic Butter Cream Sauce
7 Using the same skillet, add the butter, and heat over medium to medium-high heat to melt it, swirling the skillet to encourage melting.
8 Add the garlic, and cook for about 1 minute, or until fragrant; stir nearly continuously with a wooden spoon to prevent burning. 
9 Add the broth to deglaze the pan. Note that the broth will cause a lot of steam to form and it will sizzle and hiss. This is normal. 
10 Add the sun dried tomatoes to the broth and allow them to simmer for 1-2 minutes; stir very frequently.
11 Add the heavy cream and allow it to simmer gently (barely bubbling) for about 2-3 minutes. Tips - Make sure to pay attention to the heat output of your burner and do not let the cream come up to a fast boil because the proteins can break and you would need to start over. Heavy cream is more resistant to "breaking" than half-and-half, but it can be substituted, noting the final dish won't be quite as creamy. I don't recommend lower fat milks. If you like wine in your sauces, reduce the cream amount by 1/4 cup and add 1/4 cup dry white (chardonnay, pinot grigio) along with the cream. 
12 Add the spinach and cook for about 2 minutes, or until it wilts; stir continuously to encourage wilting.
13 Add the Parmesan, salt, pepper, optional red pepper flakes, and stir until the cheese melts, about 1-2 minutes.
14 Add the salmon back into the skillet, spoon the sauce over it, flip it over a couple times to really coat it well, and allow it to simmer in the sauce for 1-2 minutes, or just until nice and warm before serving immediately. 
15 You can serve the dish over pasta (I used fettuccine but any pasta is fine), rice, mashed potatoes, vegetables, or a salad. See blog post for serving suggestions and recipe links. 
Storage
18 Salmon is best warm and fresh but will keep airtight in the fridge for up to 4-5 days. Reheat very gently in the microwave. I don't recommend freezing this recipe since the cream sauce may separate or not survive the freezing/thawing process very well. This is also not a great make-ahead dish. Fish is simply better made and eaten warm and freshly made.