Drizzle 2 tablespoons of olive oil over salmon on all sides and rub it in.
In a small bowl, combine paprika, garlic powder, salt, and pepper.
Sprinkle seasoning mixture over the salmon filets.
In a large skillet over medium-high heat, heat the remaining tablespoon of oil. Once hot, add salmon. Sear for 5 minutes on each side (or until cooked to your liking). Salmon is cooked when it reaches a temperature of 145°F.
Place the salmon onto a plate and tent to keep warm as you prepare the sauce.
In the same large skillet as you cooked the salmon, add shallots and sun-dried tomatoes. Cook until the shallots are softened (3-5 minutes). Add garlic and cook for 1 more minute.
Add chicken broth to deglaze the pan slightly, scraping the bottom bits as you go. Add tomato paste, oregano, paprika, salt, and pepper. Stir to combine.
Add heavy cream and milk. Stir to combine.
Add spinach, parmesan cheese, and tomatoes. Toss to combine. Reduce heat to low and simmer until cheese is fully melted and spinach is wilted, 7-10 minutes.
Nestle the salmon back into the pan and spoon sauce over the top.
Serve topped with more parmesan cheese. Add salt and pepper to taste.