Season the salmon

• Combine the smoked paprika, dried oregano, garlic powder, salt, black pepper and cayenne pepper in a small bowl or pot.
• Sprinkle the seasoning evenly over both sides of the salmon fillets.

Fry and baste the salmon

• Heat the olive oil in a large non-stick pan over medium-high heat and add the salmon fillets.
• Fry until lightly charred and crisp on the bottom, then carefully flip and fry for 2 minutes.
• Add the butter and baste the fillets for 1 more minute, until just about cooked through and lightly charred on both sides. Lower the heat slightly if needed so the seasoning doesn't burn.

Rest the salmon and start the sauce

• Carefully remove the salmon and place on a plate to one side, then lower the heat to low-medium.
• Add the garlic and chilli flakes and fry until the garlic just about starts to colour, being careful it doesn't burn.
• Stir in the tomato puree and fry for a minute.

Build the creamy sauce

• Pour in the chicken stock, then whisk in the cream cheese until fully blended.
• Stir in the parmesan, sun dried tomatoes and basil, then stir in the spinach until it starts to wilt.
• Meanwhile bring a large pot of salted water to a boil, add the gnocchi and cook for 1 minute, then transfer it straight into the pan with a slotted spoon.

Finish and serve

• Stir well until the sauce thickens and the gnocchi finishes cooking through, adding a splash of the gnocchi water if needed.
• Check the seasoning, then serve, warming the salmon back on top in the pan for a minute if needed.