1. Preheat your oven to 375°F (190°C).
2. Season the salmon fillets with salt and pepper on both sides. Heat the olive oil in a large oven-safe skillet over medium-high heat.
3. Add the salmon fillets to the skillet, skin-side up, and sear for about 4 minutes until golden brown. Flip them over and cook for another 2 minutes. Remove the salmon from the skillet and set aside.
4. In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant.
5. Pour in the chicken broth and scrape up any browned bits from the bottom of the skillet with a wooden spoon.
6. Stir in the heavy cream, sun-dried tomatoes, oregano, and red pepper flakes. Let the mixture simmer for about 3 minutes until slightly thickened.
7. Add the grated Parmesan cheese and stir until melted and the sauce is smooth.
8. Return the salmon fillets to the skillet, spoon the sauce over them, and transfer the skillet to the preheated oven.
9. Bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.
10. Garnish with fresh basil leaves before serving.

I often think back to my abuela’s kitchen when making this dish; she taught me the importance of letting ingredients speak for themselves, and this salmon does just that.