Season the salmon fillets with salt, pepper, garlic powder, and paprika.
Heat olive oil in a skillet over medium heat and sear the salmon for 3-4 minutes per side. Remove from the pan and set aside.
In the same pan, sauté the garlic until fragrant, then add sun-dried tomatoes, red pepper flakes, and Italian seasoning.
Pour in the chicken broth and heavy cream, then stir in the parmesan cheese until smooth.
Return the salmon to the pan and let it simmer in the sauce for 5 minutes.
Garnish with fresh basil and serve warm.