Heat a large non-stick pan over medium-high heat and add a drizzle of olive oil to ensure even coating.

Pat the salmon fillets dry with a paper towel and season both sides generously with salt, pepper, and garlic powder. Place them skin-side up in the hot pan and cook for 4-5 minutes.

Gently flip the salmon and cook for another 4-5 minutes or until flaky, then remove and keep warm on a plate.

In the same skillet, reduce the heat to medium and add 2 tablespoons of unsalted butter. Once melted, add minced garlic and sauté until fragrant and lightly golden for about 3 minutes.

Add 1/2 cup of chicken broth (or white wine) and deglaze the pan while it simmers, scraping the bottom to release flavorful bits. Cook for 4 minutes to reduce.

Reduce heat to low, stir in 1 1/2 cups of heavy cream, season with salt and pepper, and mix in grated Parmesan cheese, simmering until slightly thickened.

Return salmon to the skillet, spoon creamy garlic sauce over each piece, and garnish with freshly chopped parsley.

Squeeze lemon juice over the plated salmon, and serve immediately with steamed veggies or a light salad.