Prepare the Salmon:

1. Preheat the Oven: Preheat your oven to 400°F (200°C) to get it ready for baking the salmon.
2. Season the Salmon: Pat the salmon fillets dry with a paper towel. Drizzle with olive oil and season with salt, pepper, and a sprinkle of thyme and basil.

Make the Sauce:

3. Cook Garlic and Sun-Dried Tomatoes: In a large skillet, melt the butter over medium heat. Add the minced garlic and cook for 1 minute until fragrant. Then, add the chopped sun-dried tomatoes and sauté for 2-3 minutes until they soften and release their oils.
4. Add Cream and Broth: Stir in the heavy cream and chicken broth. Bring to a simmer, allowing the sauce to thicken slightly for 3-4 minutes.
5. Add Parmesan and Seasonings: Stir in the Parmesan cheese, dried thyme, and dried basil. Let the sauce simmer until it becomes smooth and creamy. Adjust seasoning with salt and pepper as needed.

Bake the Salmon:

6. Prepare the Baking Dish: Place the seasoned salmon fillets in a baking dish. Pour the sun-dried tomato cream sauce over the salmon fillets, ensuring they are well-covered.
7. Bake: Bake the salmon in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

Finish and Serve:

8. Garnish and Serve: Once the salmon is cooked, remove from the oven and garnish with freshly chopped parsley. Serve immediately with your favorite side dishes.