Pat the salmon fillets dry with kitchen paper. Season both sides with salt and pepper.

Heat the olive oil in a large non-stick pan over medium-high heat. Add the salmon fillets, cooking for about 4 minutes per side until golden and cooked through. Remove from the pan and set aside.

In the same pan, reduce heat to medium. Add the garlic and sauté for 1 minute until fragrant. Stir in the sun-dried tomatoes and cook for another minute.

Add the spinach to the pan and stir until just wilted. Pour in the crème fraîche and milk. Mix well, then stir in Parmesan, dried herbs and paprika. Simmer for 2–3 minutes until slightly thickened.

Return the salmon fillets to the pan, spooning the sauce over each piece. Simmer for 2 minutes to reheat the salmon. Garnish with fresh basil if desired.