Nothing overcooks, and you wash exactly one pan.
A few tips before you start
Pat the salmon very dry before it hits the pan. Dry fish browns; wet fish steams.
Use the oil-packed sun-dried tomatoes and reserve a teaspoon of their oil for the sauce. It adds a quiet depth you cannot fake.
Grate the parmesan yourself if you can. The pre-shredded kind is coated to prevent clumping and can leave the sauce grainy.
Salmon is done at 125 to 130°F in the center for a tender result. It will keep cooking a touch off the heat.
The sauce should
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