Thoroughly pat the salmon fillets dry with paper towels. Season both sides evenly with garlic powder, paprika, ½ teaspoon sea salt, and cracked black pepper.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large heavy skillet (preferably cast iron) over medium-high heat until shimmering.

Place the salmon fillets in the skillet flesh-side down. Sear undisturbed for 4 to 5 minutes until a deep golden, caramelized crust forms. Carefully flip with a fish spatula and sear the skin side for another 3 to 4 minutes until almost cooked through. Transfer salmon to a plate and keep warm.

Reduce skillet heat to medium. Melt the remaining 2 tablespoons butter in the same pan, scraping up any flavorful golden fond from the bottom.

Add the minced garlic and halved cherry tomatoes. Sauté for 1 to 2 minutes until fragrant and tomatoes begin to soften and blister.

Pour in the vegetable broth and 1 tablespoon of fresh lemon juice, deglazing the pan and letting the liquid simmer gently for 2 minutes to reduce slightly.

Stir in the heavy cream and bring to a gentle simmer. Add the fresh baby spinach leaves and grated parmesan cheese, stirring continuously for 1 to 2 minutes until the spinach wilts and the sauce turns luxuriously velvety.

Nestle the seared salmon fillets gently back into the bubbling garlic cream sauce. Spoon the velvety sauce, blistered tomatoes, and spinach generously over each fillet.

Simmer for 1 final minute to warm through. Shower with chopped fresh dill, parsley, and fresh lemon zest, and serve immediately with warm lemon wedges!