Preheat oven to 375°F (190°C).
Heat olive oil in a large ovenproof skillet over medium-high heat.
Season salmon fillets with salt and black pepper.
Place salmon fillets skin-side up in the skillet and sear until golden and crispy, about 3-4 minutes per side.
Remove salmon from skillet and set aside.
Reduce heat to medium and add minced garlic and sun-dried tomatoes to the skillet; cook until fragrant, about 1-2 minutes.
Pour in heavy cream and bring to a gentle simmer.
Stir in parmesan cheese, fresh basil, red pepper flakes, salt, and black pepper. Cook until sauce thickens slightly, about 3-4 minutes.
Return salmon fillets to the skillet, spoon sauce over the top.
Transfer skillet to the preheated oven and bake for 8-10 minutes, until salmon is cooked through.
Remove from oven, garnish with additional fresh basil leaves before serving.