Pat the salmon fillets dry using a paper towel, then season generously with salt and freshly ground black pepper.

Heat 2 tablespoons of olive oil in an oven-safe skillet over medium-high heat. Add the salmon, skin-side down, and sear for 4-5 minutes until the skin is crispy and golden. Flip and cook for 2-3 more minutes, then remove the fillets from the skillet and set aside.

Lower the heat to medium, add 2 tablespoons of unsalted butter to the same skillet, and let it melt. Sauté 3 cloves of minced garlic and ½ cup of chopped sun-dried tomatoes for 1-2 minutes, until the garlic is fragrant but not burnt.

Pour in 1 cup of low-sodium chicken broth, scraping up any flavorful browned bits from the pan. Bring to a gentle simmer. Stir in ¾ cup of heavy cream, ½ cup of freshly grated Parmesan cheese, 1 teaspoon of dried Italian seasoning, and red pepper flakes if desired. Let this simmer for about 3-5 minutes until the sauce thickens.

Nestle the seared salmon fillets back into the sauce in the skillet, spooning some of the sauce over each piece. Cover or transfer the skillet to a preheated oven at 375°F (190°C) for 5-8 minutes or until the salmon flakes easily and reaches an internal temperature of 145°F (63°C).

Once cooked, remove from the oven and garnish with freshly chopped basil. Serve immediately.