1. Preheat your oven to 375°F (190°C). Season the salmon fillets with salt and pepper.
2. In a large oven-safe skillet, heat the olive oil over medium-high heat. Add the salmon fillets, skin side up, and sear for 2-3 minutes until golden brown. Flip the fillets and sear for another 2 minutes. Remove from the skillet and set aside.
3. In the same skillet, add the chopped sun-dried tomatoes and garlic. Sauté for about 1 minute, until fragrant.
4. Pour in the heavy cream and chicken broth, stirring to combine. Bring the mixture to a gentle simmer.
5. Add the Parmesan cheese, thyme, and oregano, stirring until the cheese is melted and the sauce is smooth.
6. Return the salmon fillets to the skillet, spooning the sauce over the top.
7. Transfer the skillet to the oven and bake for 10-12 minutes, or until the salmon is cooked through and flakes easily with a fork.
8. Garnish with fresh basil leaves before serving.

One tip I’ve learned from experience is to watch the salmon closely to avoid overcooking. My sister Ouma often jokes about the time we distracted ourselves with a lively debate over classic movies and ended up with slightly more “well-done” salmon than intended.