Chop garlic and sun-dried tomatoes.

Pat dry and season salmon fillets with salt and pepper.

In a large skillet, heat olive oil over medium-high heat until shimmering.

Place salmon skin-side down in the skillet; cook for 6 minutes without moving. Flip and cook for an additional 3 minutes until cooked through.

Remove salmon; add garlic to the skillet and sauté until fragrant. Stir in sun-dried tomatoes and heavy cream, simmering for about 3 minutes.

Return the salmon to the skillet, spoon sauce over it, and simmer for another minute before serving.