Pat the salmon dry and season both sides with salt and pepper.
Heat olive oil in a skillet over medium-high heat. Add the salmon, skin-side down, and cook for about 4 minutes per side or until golden and cooked through. Remove and set aside.
In the same skillet, reduce heat to medium. Add minced garlic and sauté until fragrant, about 30 seconds.
Pour in chicken broth, scraping up any browned bits, and let simmer for 2 minutes.
Stir in the heavy cream, Parmesan, sun-dried tomatoes, red pepper flakes, and Italian seasoning. Simmer for 3–4 minutes until slightly thickened.
Return the salmon to the skillet and spoon the sauce over the fillets. Let simmer together for another 2–3 minutes.
Serve hot, garnished with chopped basil if desired.