Preheat oven to 375°F (190°C).
Heat olive oil in an oven-safe skillet over medium-high heat.
Season salmon fillets with salt and black pepper.
Place salmon skin-side down in the skillet and sear for 3-4 minutes until skin is crispy.
Flip salmon and cook for an additional 2 minutes.
Transfer skillet to the oven and bake for 8-10 minutes until salmon is cooked through.
Remove salmon from skillet and set aside, keeping warm.
In the same skillet, reduce heat to medium and add minced garlic; sauté for 1 minute until fragrant.
Add chopped sun-dried tomatoes and cook for 2 minutes to soften.
Pour in heavy cream and stir to combine, bringing to a gentle simmer.
Stir in parmesan cheese and fresh basil; cook until sauce is smooth and slightly thickened.
Taste and adjust seasoning with salt and pepper.
Spoon sauce generously over salmon fillets and garnish with additional fresh basil leaves before serving.