Preheat oven to 400°F (200°C).
Heat olive oil in a large oven-safe skillet over medium-high heat.
Season salmon fillets with salt and black pepper.
Place salmon fillets skin-side down in the skillet and sear for 3-4 minutes until the skin is crispy.
Flip the fillets and cook for an additional 2 minutes.
Transfer the skillet to the oven and bake for 8-10 minutes until salmon is cooked through and flakes easily.
Remove salmon from skillet and set aside, keeping warm.
In the same skillet, add minced garlic and sauté for 1 minute until fragrant.
Add chopped sun-dried tomatoes and red pepper flakes, cooking for 2 minutes.
Pour in heavy cream and bring to a simmer.
Stir in parmesan cheese until melted and sauce is creamy.
Add fresh basil and season with salt and black pepper to taste.
Return salmon to the skillet and spoon sauce generously over and around each fillet.
Serve salmon fillet centered on the plate, garnished with fresh basil leaves.