Cook the salmon. Season the salmon filets generously with salt and pepper. Heat 1 tablespoon oil in a large non-stick skillet over medium-high heat. Place the salmon flesh-side-down in the skillet and sear, undisturbed, for 2-3 minutes or until golden. Flip the salmon over and cook for 2 minutes more, until it is nearly cooked through. Transfer the salmon to a clean plate and set aside.

Burst the tomatoes. Add the remaining olive oil to the pan and reduce heat to medium. Add the tomatoes, garlic, crushed red pepper flakes and toss gently until evenly coated with the oil. Cook for about 10-15 minutes, stirring occasionally, until all of the tomatoes have burst and their juices have reduced to a sauce that is fairly thick. (After a few minutes of cooking, you can use a spoon to gently smash some of the tomatoes to release more of their juices, but I prefer to leave most of the tomatoes intact so that the sauce is nice and chunky.)

Add the remaining ingredients. Gently stir in the heavy cream, basil, Parmesan, 1 teaspoon fine sea salt, and a few twists of black pepper until combined. Nestle the salmon filets into the sauce and continue cooking for 1-2 more minutes, or until the salmon is cooked through to your liking.

Season. Taste and season the sauce with extra salt, pepper and/or crushed red pepper flakes as needed.

Serve. Serve immediately, garnished with extra basil and Parmesan, and enjoy!