FIRST STEP: SEASON AND COOK THE SALMON

1. Prepare the Salmon: Start by patting the salmon fillets dry with paper towels. This helps ensure the fish cooks evenly and gets a nice sear. Season both sides of each fillet with salt, pepper, and dried Italian herbs. Rub the seasoning into the fish gently for better flavor absorption.
2. Heat the Pan: Heat the olive oil in a large skillet over medium-high heat. Allow the oil to get hot but not smoking.
3. Cook the Salmon: Add the seasoned salmon fillets to the pan, skin-side down (if your fillets have skin). Cook for about 4-5 minutes per side, depending on the thickness of the fillets. The salmon should be golden brown on the outside and cooked to your desired level of doneness on the inside. Once cooked, transfer the fillets to a plate and cover loosely with foil to keep warm.

SECOND STEP: MAKE THE PARMESAN CREAM SAUCE

1. Sauté Garlic: In the same skillet, lower the heat to medium and add a tablespoon of olive oil and the butter. Once the butter has melted, add the minced garlic and sauté for 1-2 minutes, stirring frequently to avoid burning. The garlic should become fragrant but not browned.
2. Add Cream: Pour in the heavy cream, stirring continuously. Allow the cream to simmer for 2-3 minutes until it starts to thicken slightly.
3. Add Parmesan: Gradually stir in the grated Parmesan cheese. Continue to stir until the cheese melts and the sauce becomes smooth and creamy. If the sauce seems too thick, you can add a little more cream or some pasta water if you prefer a thinner consistency.
4. Season the Sauce: Add salt, pepper, and lemon juice to the sauce. Taste and adjust the seasoning as needed. If you like a tangy note, you can add a little more lemon juice.
5. Optional Additions: If you want to give the sauce an extra burst of flavor, you can stir in chopped sun-dried tomatoes. This adds a sweet and slightly tangy component that complements the richness of the sauce.

THIRD STEP: ASSEMBLE AND SERVE

1. Plate the Salmon: Place the cooked salmon fillets on plates. Spoon the rich Parmesan cream sauce generously over the top of each fillet, allowing it to cascade over the sides.
2. Garnish: Sprinkle freshly chopped parsley on top for a fresh, green contrast to the creamy sauce. If desired, you can also sprinkle a little extra grated Parmesan for a cheesy finish.
3. Serve Immediately: Serve the Tuscan Salmon with Parmesan Cream Sauce immediately while the fish is warm and the sauce is creamy.