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To make the sauce, melt the butter in a sauce pot. Add the garlic and cook for 30 seconds.
Add the wine and cook for about 2 minutes.
Pour in the cream and mustard. Cook for about 2 minutes more.
Turn off the heat and add the lemon juice and chopped parsley.
Season the salmon fillets with salt and pepper.
Put the fillets into a greased baking dish. Pour the sauce around the fillets.
Bake in a preheated 425-degree F oven for about 10 minutes or until the fish is cooked through.