Begin by patting the salmon fillets dry with paper towels and season with salt, pepper, and paprika. Let sit for 10 minutes.

Heat a large skillet over medium-high heat with olive oil. Sear the salmon for 4-5 minutes until golden brown, then flip and sear the other side for another 4-5 minutes.

In the same skillet, add minced garlic and sauté for 30 seconds. Then, add sun-dried tomatoes and cook for another 2 minutes.

Pour in chicken broth and heavy cream, stirring to combine, and simmer for about 3 minutes.

Stir in Parmesan cheese until melted, and season the sauce with Italian seasoning and red pepper flakes.

Return the salmon to the skillet and baste with the sauce. Simmer for another 5-7 minutes until heated through.

Garnish with fresh basil and serve hot with your choice of sides.