Brush olive oil on top of each of the 4 salmon filets, using a basting brush. Season with 2 teaspoons dried Italian seasoning, ½ teaspoon Kosher salt, and ¼ teaspoon cracked black pepper.

Heat 1 tablespoon olive oil in a large skillet over medium-high heat.

Add the salmon filets to the skillet and cook until golden brown and crispy, about 3 minutes on each side. Lower the heat and allow the salmon to cook through to the center. Remove the filets from the skillet and set them aside.

Return to the same skillet and add 3 tablespoons butter. Melt the butter over medium-high heat, then sauté 2 teaspoon garlic for 30 seconds until fragrant. Add in 3 tablespoons flour and stir to make a paste.

Whisk in 1 ½ cups chicken broth, ¾ cup heavy cream, and ½ cup parmesan.

Stir in the drained ½ cup sun-dried tomatoes, 1 teaspoon dried Italian seasoning, and 1 teaspoon lemon zest. Season with more salt and pepper if needed.

Simmer the sauce for a few minutes for it to thicken.

Return the salmon filets back to the skillet and layer on top of the sauce.

Turn the heat to medium-low and continue to simmer for 10 minutes.

Garnish with fresh basil leaves and additional lemon zest if desired.

Serve warm over pasta or rice.