Pat the skinless salmon fillets dry with paper towels. Season with salt, black pepper, and sweet paprika. Let sit at room temperature for 10 minutes.

Heat oil from drained sun-dried tomatoes in a non-stick frying pan over medium-high heat for 1-2 minutes.

Sear salmon in the hot pan for about 3 minutes on each side until golden and opaque. Set aside.

Reduce heat to medium-low and sauté chopped shallots in the same pan for about 2 minutes until translucent.

Add minced garlic and stir for 1 minute until fragrant but not browned.

Incorporate sun-dried tomatoes and roasted bell peppers, cooking for 2 minutes. Season lightly with salt and pepper.

Pour in the cream and bring to a simmer. Stir in mascarpone until creamy, about 2 minutes.

Add grated parmesan cheese and stir until melted. Add seared salmon back to the sauce with a splash of lemon juice.

Simmer for an additional 3 minutes and stir in fresh basil leaves before removing from heat.

Garnish with chives, chopped almonds, and red pepper flakes to serve.