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Heat oil in a large stainless steel or cast iron over medium high heat. Pat salmon fillets dry and season with salt and pepper on both sides. Add, skin side down, to pan and sear until golden brown and crispy, 3-4 minutes per side. Remove fillets and set aside.
Reduce heat to medium and add olive oil. Add shallot and zucchini and cook until the zucchini is softened, about 5 minutes. Add garlic and oregano and cook until fragrant, about 2 minutes. Add lemon juice and zest, and deglaze the pan with ¼ cup chicken stock, scraping up any brown bits on the pan. Bring to a simmer and let reduce by a half, about 5 minutes.
Add the coconut cream, remaining broth, sun dried tomatoes, and olives, and cook until thickened, about 4 minutes. Add salmon fillets back to the pan and cook until warmed through, another 2 minutes. Top with fresh basil and serve immediately.