Marinate the salmon with salt, pepper, paprika, Herbes de Provence, and olive oil to ensure the spices stick to the fish.
In a nonstick pan heat the olive oil over medium heat, sear the filet until golden brown for about 2 to 3 minutes on each side. It could take more or less time depending on the size and thickness of your fillet. Once cooked, set it aside covered with aluminum foil.
In the same pan on low heat add the garlic and onions, let them cook for about 5min before adding the rest of the ingredients.
Add tomatoes, scallion, sun-dried tomatoes, salt, pepper, smoked paprika, and herbes de Provence. Stir continuously so that the mixture doesn’t burn for about 10 min.
Add the lemon juice, cilantro and water then let it simmer for just to have a thicker sauce (the consistency is optional though).
Add cooked salmon filet to the sauce and serve with pasta, mashed potatoes, or steamed rice.
