Preheat oven to 375°F (190°C).
Season salmon fillets with salt and black pepper on both sides.
Heat olive oil in an oven-safe skillet over medium-high heat.
Add salmon fillets skin-side down and cook for 3-4 minutes until the exterior is crispy.
Flip salmon fillets and cook for an additional 2 minutes.
Transfer skillet to the oven and bake for 6-8 minutes until salmon is cooked through.
While salmon bakes, in a separate pan, sauté garlic in a little olive oil until fragrant.
Add sun-dried tomatoes, cook for 1-2 minutes.
Pour in heavy cream, bring to a simmer, then stir in parmesan cheese until melted and smooth.
Add fresh basil and red pepper flakes, season with salt and black pepper to taste.
Remove salmon from oven, place fillets centered on plates.
Spoon the creamy sun-dried tomato sauce generously over and around the salmon.
Garnish with additional fresh basil leaves before serving.