Creamy Sun-Dried Tomato Salmon

Slice the sun-dried tomatoes into small pieces and set them aside, reserving the oil from the jar.

Pat the salmon fillets dry, then season both sides with salt and black pepper.

Heat the reserved sun-dried tomato oil in a large skillet over medium-high heat. Sear the salmon fillets for three to four minutes per side until cooked through, then transfer them to a plate.

Lower the heat to medium, then sauté the minced garlic and chopped sun-dried tomatoes for about 30 seconds until fragrant and softened.

Pour in the broth, scraping up any browned bits from the bottom of the pan, and let it simmer for a couple of minutes.

Reduce the heat to medium-low, then stir in the heavy cream, Parmesan cheese, and red pepper flakes, letting the sauce simmer until thickened.

Return the salmon fillets to the pan, spooning the sauce over them, and let them warm through for about two minutes.

Stir in the lemon juice, adjust the seasoning if needed, and serve immediately over rice or pasta with plenty of sauce.