Pat the skinless salmon fillets dry using paper towels and season both sides with salt, black pepper, and sweet paprika. Set aside.

Heat oil from sun-dried tomatoes in a non-stick skillet over medium-high heat. Sear the salmon fillets for 3 minutes on one side, then flip and cook for another 3 minutes until done. Remove and set aside.

In the same skillet, reduce heat to medium and sauté the minced shallots for about 2 minutes, then add the minced garlic and cook for an additional minute until fragrant.

Stir in the drained sun-dried tomatoes and roasted bell peppers, cooking for an additional 2 minutes. Season with salt and pepper.

Pour in the heavy cream and reduce heat to medium-low. Stir in the mascarpone until smooth, then add grated parmesan and allow to melt.

Return the salmon to the skillet, squeeze lemon juice over it, and simmer for about 3 minutes until warmed through.

Remove from heat and stir in fresh basil leaves. Garnish with chopped chives, toasted almonds, and red pepper flakes if desired before serving.