Pat the salmon fillets dry. Season with salt and pepper. Heat olive oil in a large oven-safe skillet over medium-high heat. Sear salmon for 4-5 minutes skin-side down, then flip and sear for 2-3 minutes. Remove salmon and set aside.

Reduce heat to medium. Add butter to the same skillet. Once melted, add minced garlic and chopped sun-dried tomatoes. Sauté for 1-2 minutes until fragrant.

Pour in chicken broth, scraping up browned bits. Bring to a simmer and reduce slightly for 2-3 minutes. Stir in heavy cream, Parmesan cheese, Italian seasoning, and red pepper flakes (if using). Simmer gently for 3-5 minutes until sauce thickens.

Return salmon fillets to the skillet, nestling them into the sauce. Spoon some sauce over each fillet. Cover or transfer to a preheated oven at 375°F (190°C) for 5-8 minutes, or until salmon is cooked through (145°F or 63°C).

Garnish generously with fresh chopped basil. Serve immediately.