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Pat the salmon dry, season with salt and pepper, and sear it skin-side down in a tablespoon of sun-dried tomato oil over medium-high heat until the skin is crisp and the flesh is mostly opaque.
Remove the fish and sauté the onions in the same pan until soft, then lower the heat to bloom the oregano, red pepper flakes, and tomato paste in an additional tablespoon of tomato oil.
Stir in the clam juice and reduce it by half before adding the cream and sun-dried tomatoes, simmering the sauce until slightly thickened.
Finally, return the salmon to the pan flesh-side down to keep the crispy skin dry and simmer on low until just cooked through.
Finish with fresh basil if desired.