Season the Salmon: Pat the salmon filets dry with paper towels. Season both sides with Italian seasoning, kosher salt, and cracked black pepper.

Sear the Salmon: In a large skillet, heat 1 tablespoon of olive oil over medium heat. Add the salmon filets and cook for 4-5 minutes on each side, or until golden brown and cooked through. Remove the salmon from the skillet and set aside on a plate.

Make the Roux: In the same skillet, reduce the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute. Whisk in the flour to create a roux, stirring constantly for 1-2 minutes until the mixture is lightly golden.

Create the Sauce: Gradually whisk in the chicken broth and heavy cream, continuing to stir until the sauce begins to thicken, about 3-4 minutes. Stir in the grated parmesan, sun-dried tomatoes, Italian seasoning, and lemon zest. Simmer the sauce for another 2-3 minutes, allowing the flavors to meld and the sauce to thicken.

Return the Salmon to the Skillet: Place the cooked salmon filets back into the skillet, spooning some of the creamy sauce over the top. Let the salmon warm through for 1-2 minutes.

Garnish and Serve: Remove the skillet from heat and garnish the dish with freshly chopped basil. Serve the salmon hot with the creamy sauce spooned generously over the top.