Pat the salmon fillets dry and season generously with salt and pepper on all sides.

Heat 1 tablespoon of the oil from the sun-dried tomatoes in a medium skillet over medium-high heat. Sear the salmon skin-side down until the skin is browned and crisp, about 5 to 7 minutes. The flesh should be mostly opaque, working its way up the sides. Remove the salmon to a plate skin-side up.

Lower the heat to medium and add the chopped onion. Season lightly with salt and cook, stirring occasionally, for 5 to 7 minutes until softened.

Add the remaining 1 tablespoon of sun-dried tomato oil to the pan, followed by the oregano and crushed red pepper. Stir for a few seconds to release their aromas.

Stir in the tomato paste and let it cook, stirring occasionally, until slightly darker in color—about 3 minutes.

Pour in the clam juice and bring the heat to medium-high. Let the sauce reduce by half, roughly 4 to 5 minutes.

Reduce the heat to medium-low, add the heavy cream and sun-dried tomatoes, and stir constantly for about 5 minutes until the sauce thickens slightly. Taste and adjust seasoning with salt, pepper, or more oregano and red pepper flakes if desired.

Gently return the salmon fillets to the skillet, placing them flesh-side down in the sauce. Simmer over low heat for 1 minute, then remove from heat. The fish will finish cooking as it rests.

Serve with fresh basil leaves on top for a burst of brightness, if desired. Enjoy immediately!