In a large skillet (preferably no stick) heat the 2 Tbl. olive oil over medium heat.
Add the shallots and garlic and sautÚ, stirring constantly until lightly golden, about 1 minute.
Add the lemon juice, wine and sun-dried tomatoes.
Turn the heat to medium-high and cook until the sauce is reduced to 1/3 cup.
Season with salt and pepper and set aside.
Preheat the oven to 400║ and adjust the rack to the middle. Place the parchment paper on baking sheet.
Combine the herbs, almonds and parmesan on a piece of parchment paper..
Dredge each filet in the mixture, coating well.
Transfer the salmon to the baking sheet.
Drizzle with the 1 Tbl. olive oil.
Bake until the salmon is opaque and barely flakes when tested in the center with a knife. It should take about 8-12 minutes depending on the thickness. Heat up the sauce.
Place salmon on plates and spoon on the sauce.
Garnish with fresh basil leaves and sliced lemon.