Preheat your oven to 400°F (200°C). Pat the salmon fillets completely dry with paper towels and season both sides generously with salt and black pepper.

Heat olive oil in a large oven-safe skillet over medium-high heat until shimmering. Place salmon fillets skin-side DOWN (if they have skin) and sear for 3-4 minutes without moving until a golden crust forms. Flip and sear for 2 more minutes.

While the salmon sears, combine drained roasted red peppers, heavy cream, chicken broth, minced garlic, dried oregano, and optional red pepper flakes in a blender. Blend on high for 45-60 seconds until completely smooth.

Carefully pour the roasted red pepper sauce around the salmon fillets in the skillet. Transfer the skillet to the preheated oven and bake for 7-10 minutes, or until the salmon reaches 125-130°F internal temperature for medium doneness (145°F for well-done) and flakes easily with a fork.

Remove the skillet from the oven. Let rest for 2-3 minutes, then stir fresh lemon juice into the sauce. Garnish with chopped fresh parsley and serve immediately.