Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.

Rinse the sockeye salmon fillets under cold water and pat them dry with paper towels.

Place the fillets on the prepared baking sheet, drizzle with extra virgin olive oil, and season with sea salt.

Roast the salmon for 15-20 minutes until it flakes easily with a fork.

In a large skillet, heat a tablespoon of olive oil over medium-high heat and sauté minced garlic for 1-2 minutes.

Stir in the tomato paste and chopped sun-dried tomatoes, combining for 1-2 minutes.

Reduce heat to medium-low, gradually pour in heavy cream, vegetable stock, lemon juice, and white cooking wine, and simmer for 1-2 minutes.

Stir in grated parmesan cheese until melted and fully incorporated.

Add chopped kale and stir until wilted, then carefully lay in the roasted salmon and let everything simmer for an additional 5-6 minutes.

Serve the salmon with your favorite sides and sprinkle with extra parmesan cheese.