Prepare the Salmon:

Pat the salmon fillets dry with paper towels. Season both sides with salt and black pepper.

Sear the Salmon:

Heat the olive oil in a large skillet over medium-high heat. Add the salmon fillets, skin-side down if applicable, and sear for 3-4 minutes per side until golden and nearly cooked through. Remove from the skillet and set aside.

Make the Sauce:

In the same skillet, lower the heat to medium and add the minced garlic. Sauté for about 1 minute until fragrant.

Pour in the chicken broth and let it simmer for 2 minutes, scraping up any browned bits from the bottom of the pan.

Stir in the heavy cream, sun-dried tomatoes, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer the sauce for 3-4 minutes until slightly thickened.

Add the Salmon Back:

Return the seared salmon fillets to the skillet. Spoon the sauce over the salmon and let it simmer for another 2-3 minutes until the salmon is fully cooked and flaky.

Garnish and Serve:

Garnish with fresh basil and serve hot. Pair with pasta, rice, or steamed vegetables for a complete meal.