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

Heat 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 butter. Melt the butter over medium-high heat, then sauté garlic for 30 seconds until fragrant. Add in flour and stir to make a paste.

Whisk in chicken broth, heavy cream, and parmesan.

Stir in the drained sun-dried tomatoes, dried Italian seasoning, and 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.