Sear the Salmon

1. Season: Start by seasoning your salmon fillets generously with salt and pepper on both sides.
2. Heat Oil: In a large skillet over medium-high heat, heat 2 tbsp of olive oil until shimmering—this should take about 1-2 minutes.
3. Cook Salmon: Carefully place the salmon fillets skin-side down in the skillet. Cook for 3-4 minutes per side, until golden brown and just cooked through. The salmon should flake easily with a fork but still be slightly moist in the center. Once done, remove from the skillet and set aside.

Make the Sauce

1. Sauté Garlic: In the same skillet, lower the heat to medium and add the minced garlic. Sauté for 1 minute until fragrant—just enough to infuse the oil but not burn the garlic.
2. Add Tomatoes: Toss in the sun-dried tomatoes, cooking for another minute until heated through.
3. Cream Time: Pour in the heavy cream, followed by the grated Parmesan cheese and red pepper flakes. Stir continuously until the sauce is smooth and creamy, taking about 2-3 minutes.

Combine and Simmer

1. Marry Together: Return the salmon fillets to the skillet, spooning some of the luscious sauce over each piece.
2. Simmer: Let it simmer for another 3-4 minutes until the salmon is reheated and the sauce thickens slightly. You want it creamy without being too thick; keep a close eye!

Garnish and Serve

1. Finishing Touches: Top the dish with fresh basil and serve it with zesty lemon wedges on the side. The lemon brightens the dish beautifully!