Heat a tablespoon or two of olive oil in a large skillet over medium heat. Once the oil is hot, carefully place the salmon fillets into the pan, skin-side down if they have skin. Let them cook undisturbed for about 4–5 minutes until a golden crust forms. Flip gently and cook the other side for another 2–3 minutes until lightly browned.

Remove the salmon from the skillet and transfer it to a plate. Set it aside for now—don’t worry if it’s not fully cooked yet, as it will finish cooking later in the sauce.

In the same skillet, reduce the heat slightly and add the minced garlic. Stir continuously for about 30 seconds until fragrant. Be careful not to let it burn, as garlic can turn bitter very quickly.

Pour in the heavy cream and add the cream cheese. Stir gently as the cream cheese melts, creating a smooth and creamy base. Keep stirring until there are no lumps and the sauce looks silky.

Add the grated parmesan cheese and chopped sun-dried tomatoes to the sauce. Stir well and let it simmer gently for a couple of minutes so the sauce thickens slightly and the flavors come together beautifully.

Return the salmon fillets to the skillet, placing them carefully into the sauce. Spoon some of the creamy sauce over the top of each fillet so they are well coated. Let everything simmer together for about 3–5 minutes until the salmon is fully cooked and tender.

Once done, turn off the heat and let the dish rest for a minute or two. Serve warm, making sure to spoon extra sauce over the salmon for maximum flavor and a rich, satisfying finish.