Rinse salmon fillets and pat them dry with a paper towel. Season the filets evenly with ½ salt and ½ teaspoon freshly cracked black pepper.
Heat 2 tablespoon extra virgin olive in a large skillet. Once the oil is hot, arrange the fillets in the pan in a single layer and cook for 3-4 minutes, until lightly browned.
Flip gently using a pair of tongs and cook for 1 more minute, until the fillets are flaky and cooked.
Reduce heat to medium. Add the remaining 1 tablespoon extra virgin olive oil to the pan. Add chopped onions and saute for 3-4 minutes.
Add garlic, tomato paste, and red pepper flakes and cook for 2 to 3 minutes, until the garlic is aromatic and the tomato paste is caramelized, stirring frequently.
Add the chicken broth to the pan and cook for 3-4 minutes, stirring frequently.
Stir in paprika and cook for another minute.
Finally, stir in heavy cream, lime juice, ½ teaspoon salt, and ½ teaspoon freshly cracked black pepper.
Place the cooked fillets back into the skillet and pour some sauce over them. Check for salt and pepper in the sauce and add more if needed.
Garnish with chopped fresh parsley and serve!