Season the salmon by brushing olive oil over each fillet. Sprinkle with Italian seasoning, salt, and black pepper.

Heat olive oil in a large skillet over medium-high heat. Add the salmon fillets and cook for about 3 minutes per side until golden brown. Lower the heat and cook until the salmon is just cooked through. Remove from the skillet and set aside.

In the same skillet, melt the butter over medium-high heat. Add the garlic and sauté for 30 seconds until fragrant. Stir in the flour to form a paste.

Whisk in the chicken broth, heavy cream, and grated parmesan until smooth and combined.

Add the sun-dried tomatoes, Italian seasoning, and lemon zest. Simmer the sauce for several minutes until slightly thickened. Adjust salt and pepper to taste.

Return the salmon fillets to the skillet, spooning the sauce over the top. Reduce heat to medium-low and simmer for about 10 minutes until the sauce thickens and flavors meld.

Garnish with fresh basil and additional lemon zest if desired. Serve warm over pasta or rice