Pat salmon filets dry with paper towel. Brush tops with oil then season with Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper.

Heat a large skillet over medium-high heat. Add the remaining oil to coat the bottom of the pan. Once hot, add the filets and sear for 3-4 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked salmon to a plate, set aside.

In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.

Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.

Add sun dried tomatoes, lemon juice, lemon zest, cayenne pepper, salt and pepper. Stir to combine. Taste and adjust the sauce as needed.

Return the cooked salmon filets to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until heated through.

Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.