Prep & Season: Pat salmon fillets thoroughly dry on all sides using paper towels. Season generously with Italian seasoning, garlic powder, smoked paprika, kosher salt, and black pepper.

Pan-Sear to Golden Perfection: Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium-high heat until shimmering. Place salmon fillets presentation-side down. Sear undisturbed for 4 minutes until deeply golden with a crisp crust. Flip carefully with a fish spatula, add 1 tbsp butter, and sear for 3 minutes more until just cooked through (internal temp 125°F/52°C). Transfer fillets to a warm plate and set aside.

Sauté Aromatics & Deglaze: In the same skillet over medium heat, melt 2 tbsp butter. Add minced garlic and sliced sun-dried tomatoes. Sauté for 1 minute until fragrant. Pour in vegetable broth and lemon juice, scraping up any caramelized fond from the bottom of the pan.

Simmer Cream & Wilt Spinach: Lower heat to medium-low and pour in heavy cream. Bring to a gentle simmer for 2 to 3 minutes. Stir in fresh baby spinach leaves and simmer for 1 to 2 minutes until wilted and tender.

Melt Cheese: Remove skillet from active heat and fold in freshly grated parmesan cheese until the sauce becomes silky, glossy, and smooth. Season with salt and black pepper to taste.

Toss Pasta & Plating: Add the cooked al dente penne pasta directly into the sauce, tossing gently until every noodle is cloaked in creamy goodness (add 2 to 3 tbsp reserved pasta water if needed to loosen). Divide pasta among warm bowls, top each with a golden seared salmon fillet, and garnish with fresh basil and shaved parmesan. Serve immediately.