Pat salmon fillet dry and season with salt and pepper. Using a skillet or fry pan, heat oils, over medium heat, place salmon fillet flesh side down and sear for 3 minutes, turn over and cook 3-4 minutes. Transfer to plate and cover with foil.
Wipe skillet clean with paper towel. Add 1 tablespoon of olive oil to the skillet, add shallot and sauté for 2 minutes, then add garlic and cook for one minute, long enough to release the aroma. Stir in tomato paste, oregano and basil.
Add the vegetable broth and gnocchi and cover with lid, cook for 2-3 minutes. Then add cream, sun-dried tomatoes, broccoli and spinach. Simmer for 2-3 minutes until the broccoli is tender, gnocchi is pillowy and the sauce becomes creamy.
Finish off with Parmesan cheese and add pieces of the salmon fillet to the pan to heat through for about a minute or two.
Serve immediately with fresh chopped basil, parsley and Parmesan cheese.
