Pat salmon fillets dry with paper towels and season with salt, pepper, and paprika. Let sit for 10 minutes.

Heat olive oil in a skillet over medium-high heat. Sear salmon for 4-5 minutes on each side until golden brown.

In the same skillet, reduce heat and sauté garlic for 1 minute until fragrant. Add sun-dried tomatoes and cook for 2 minutes.

Pour in chicken broth and heavy cream, stirring to combine. Simmer for 3 minutes until slightly thickened.

Stir in Parmesan cheese and Italian seasoning, adding red pepper flakes if desired. Adjust seasoning to taste.

Reduce heat and add seared salmon to the sauce, spoon sauce over the top. Simmer for 5-7 minutes until heated through.

Garnish with fresh basil and serve immediately with sides like mashed potatoes or a garden salad.