Brush each fillet with lemon juice and salt. In a large nonstick pan, add olive oil and saute salmon on medium heat. Remove from pan and set aside.
In the same pan, combine heavy cream, lemon juice and vegetable stock. Bring to a boil and reduce to a simmer. Add salt, chili flakes, sun-dried tomatoes and basil. Turn off heat and add salmon fillets to cream sauce. Serve with brown rice or pasta and greens.