Preheat oven to 375°F (190°C).
Season salmon fillets with salt and black pepper.
Heat olive oil in an oven-safe skillet over medium-high heat.
Sear salmon fillets skin-side down until crispy, about 3-4 minutes.
Flip salmon and cook for another 2 minutes.
Transfer skillet to oven and bake for 6-8 minutes until salmon is cooked through.
Remove salmon from skillet and set aside, keeping warm.
In the same skillet, add minced garlic and sauté for 1 minute.
Add chopped sun-dried tomatoes and cook for 2 minutes.
Pour in heavy cream and stir in Parmesan cheese and red pepper flakes.
Simmer sauce gently until thickened, about 3-4 minutes.
Stir in fresh basil leaves and adjust seasoning with salt and pepper.
Serve salmon fillets centered on plates, spoon sauce generously over and around each fillet.
Garnish with additional fresh basil leaves.