2 teaspoons Italian seasoning blend or combination or dried thyme, basil, oregano and parsley
1/2 cup juliened sun dried tomatoes (they come in a jar packed with oil, be sure to drain excess oil)
1 cup chicken broth
1/2 cup half and half OR heavy cream (use heavy cream for a thicker, creamier sauce!)
2/3 cup parmesan cheese
grated parmesan cheese, fresh herbs, cracked black pepper for topping optional
Season salmon with salt and pepper to taste on both sides. Melt butter in a large skillet over medium heat. Once melted stir in honey. Add salmon to pan and cook 4-6 minutes on each side until caramelized around the edges and cooked through the center. Transfer to a plate and cover to keep warm.
Add garlic, Italian seasoning, sun dried tomatoes, chicken broth, half and half or heavy cream, and 2/3 cup parmesan cheese to pan and stir to combine. Bring to a boil, and continue to stir periodically until thickened and creamy (5-7 minutes).
Return salmon to the pan and spoon the sauce over the salmon. Top with cracked black pepper, grated parmesan cheese, fresh herbs if desired, and serve.