Season the salmon fillets with salt and pepper.

Heat olive oil in a large skillet over medium-high heat. Once the oil is hot, add the salmon fillets, skin-side down if they have skin, and sear for 3-4 minutes on each side until golden brown and cooked through. Remove the salmon from the skillet and set aside.

In the same skillet, add the butter and sauté the garlic for 1-2 minutes, until fragrant.

Stir in the chopped sun-dried tomatoes, cooking for another 1-2 minutes.

Add the chicken broth to deglaze the skillet, scraping up any bits stuck to the bottom.

Stir in the heavy cream, Parmesan cheese, and red pepper flakes. Let the sauce simmer for about 5-7 minutes, until it thickens slightly.

Taste the sauce and adjust seasoning with salt and pepper if needed.

Return the cooked salmon fillets to the skillet, spooning some of the sauce over the top. Let the salmon simmer in the sauce for 2-3 minutes to absorb the flavors.

Garnish with fresh basil or parsley and serve immediately.