Season the salmon fillets on both sides with paprika, garlic powder, and half the salt and pepper. Have your other ingredients ready while you prep the salmon.

Heat the sun-dried tomato oil and butter in a large 12-inch skillet over medium-high heat. Add the salmon fillets and sear for 3 minutes on each side until golden brown with crispy edges. The salmon will finish cooking in the sauce. Transfer to a clean plate.

Reduce the heat to medium-low. Add the minced garlic and sauté for 1 minute until fragrant but not browned. Stir in the sun-dried tomatoes, dried thyme, chili flakes, and remaining salt and pepper. Cook for 1 minute, then mix in the tomato paste and flour, stirring until well combined.

Pour in the vegetable broth and simmer for 2 minutes, scraping up any browned bits from the bottom of the skillet with a wooden spoon. The mixture should start to thicken slightly.

Add the heavy cream and stir in the Parmesan cheese until fully melted. Bring to a gentle simmer, then add the lemon juice and chopped basil. Taste and adjust salt if needed. The sauce should coat the back of your spoon.

Return the salmon fillets to the skillet, spooning some sauce over the top. Simmer for 3 minutes until the salmon is cooked through and flakes easily with a fork. The salmon should reach 145°F internal temperature.

Remove from heat and garnish with fresh basil, extra chili flakes, and freshly ground black pepper. Serve immediately.