Prepare the salmon

1. Pat the salmon filets dry using a paper towel. Lightly brush with oil, then season with Italian seasoning, garlic powder, crushed red pepper flakes, salt, and black pepper.
2. In a large skillet over medium-high heat, add the remaining oil and coat the bottom of the pan. Once hot, sear the salmon for 3–4 minutes per side until crispy and cooked through. Remove and set aside.

To make the sauce

1. Using the same skillet, melt the butter over medium-high heat. Add the garlic and cook for about a minute, just until it becomes fragrant.
2. Pour in the chicken broth, heavy cream, and parmesan cheese. Stir until everything is combined and the cheese has melted. Lower the heat and let the sauce simmer for 8 to 10 minutes, stirring regularly, until it thickens.
3. Pour in the chicken broth, heavy cream, and parmesan. Stir until smooth and the cheese melts. Reduce heat and simmer for 8-10 minutes, stirring often, until thickened.
4. Add the sun-dried tomatoes, lemon juice, lemon zest, cayenne pepper, along with a bit more salt and pepper. Stir well and taste to adjust seasoning if needed.
5. Place the cooked salmon back into the skillet, spooning some of the sauce over each piece. Let it simmer for another 3 to 5 minutes until warmed through.
6. Top with freshly chopped parsley and basil. Serve over pasta, rice, or mashed potatoes. Enjoy!