• Season the salmon with Italian herbs, salt, and pepper.

  4 salmon fillets

  ½ teaspoon dried Italian herbs

  ½ teaspoon salt

  ½ teaspoon black pepper

  
  
  
  
• Place a large non-stick frying pan/skillet over medium-high heat and add the oil.

  2 tablespoon olive oil

  
  
  
  
• Once hot, add the salmon presentation side down and cook for 3 minutes until golden. Flip the salmon and cook for 2 minutes on the other side.
• Remove the salmon to a warm plate and gently cover with foil.

For the sauce:

• In the same pan, the salmon was cooked in (no need to wash) add the olive oil and saute the chopped onion for 5 minutes until softened.

  2 tablespoon olive oil

  1 onion

  
  
  
  
• Add the chopped garlic and cook over low heat until fragrant (around 1 minute).

  6 cloves garlic

  
  
  
  
• Turn the heat to high and add the white wine. Simmer vigorously until it has almost evaporated.

  ¼ cup white wine

  
  
  
  
• Add the broth, cream, Italian herbs, salt, red pepper flakes, black pepper, and chopped sundried tomatoes. Bring to a simmer, then cook the sauce for 5 minutes.

  1 cup vegetable broth

  1 cup heavy cream

  ½ teaspoon dried Italian herbs

  ½ teaspoon salt

  ½ teaspoon red pepper flakes

  ½ teaspoon black pepper

  ⅔ cup sundried tomatoes

  
  
  
  
• Sprinkle over the parmesan and stir to melt it into the sauce.

  ½ cup parmesan

  
  
  
  
• Add the fresh basil. Then, add the salmon fillets back to the pan. Cook for 2 minutes and serve.

  ⅔ cup fresh basil leaves