Preheat oven to 375°F (190°C).
Heat olive oil in a pan over medium-high heat.
Season salmon fillets with salt and black pepper.
Place salmon fillets skin-side down in the pan and sear until the skin is crispy, about 3-4 minutes.
Flip salmon and sear the other side for 2 minutes.
Transfer the pan to the preheated oven and bake salmon for 6-8 minutes until cooked through.
While salmon cooks, add minced garlic to the pan and sauté for 1 minute.
Add chopped sun-dried tomatoes and cook for another 2 minutes.
Pour in heavy cream and stir, then add parmesan cheese, fresh basil, and red pepper flakes.
Simmer sauce gently until it thickens and becomes creamy.
Remove salmon from oven and plate each fillet centered on the plate.
Spoon the creamy sun-dried tomato sauce generously over and around the salmon.
Garnish with fresh basil leaves and serve immediately.