Brush each fillet with lemon juice and salt. In a large nonstick pan, add 1 teaspoon olive oil and saute salmon on medium heat. Remove from pan and set aside.
In the same pan, combine heavy cream, lemon juice, and vegetable stock. Bring to a boil and reduce to a simmer.
Add salt, chili flakes, sun-dried tomatoes and basil.
Turn off heat and add salmon fillets to the cream sauce.
Serve with brown rice or pasta and greens.
