Let the salmon sit out on the counter for 15 minutes. Pat dry with paper towels and season with salt and pepper.

Heat a large skillet with a tablespoon of olive oil over medium-high heat. Swirl the oil to coat the bottom of the skillet and add the salmon in skin side down. Cook the salmon without moving it until it turns opaque halfway up the sides, about 3-5 minutes depending on the thickness of the fillets.

Flip the salmon and cook another 2-4 minutes being careful not to overcook it. Remove the salmon from the pan and onto a plate covering it with foil.

Turn the heat down to medium and add the remaining 2 teaspoons of oil to the pan along with the shallots, sun dried tomatoes, spices, salt and pepper. Sauté for 1-2 minutes then add in the garlic and sauté another minutes.

Pour in the wine and scrape up all the brown bits from the bottom of the pan. Pour in the vegetable broth and bring it to a gently simmer. Stir in the Parmesan cheese, cream or half and half and cook just until the sauce starts to thicken. Taste for seasoning. Be careful not to boil the sauce once the cream or half and half is added in so it doesn't curdle.

Add the salmon back into the pan, garnish with fresh chopped basil and serve.