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Get your prep done before you start cooking: Dice the chorizo sausage, mince the garlic and finely chop the shallot. Grate the Parmesan cheese. Pat the salmon fillets dry with a paper towel and season on both sides with salt and pepper.
Heat the oil in a large non-stick frying pan over high heat. Add the chorizo and cook, stirring frequently, for 3–4 minutes or until golden and crispy. Remove, leaving the oil in the pan and set aside.
To the same pan, add salmon fillets and sear, about 3-4 minutes on each side. Remove from the pan and set aside.
Add shallot and garlic, cook until softened, about 2 minutes. Add puréed tomatoes and bring to a simmer, allow to cook for 5 minutes.
Stir in cream, Parmesan, oregano and sun-dried tomatoes, simmer for about 3 minutes. Season with salt, pepper and chili flakes. Add salmon back to the skillet. Allow to simmer for 3 more minutes or until the salmon is heated through and the sauce is slightly thickened.
Serve topped with fresh oregano and crispy chorizo. Enjoy!