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gingerbitch
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Rub the salmon with one tablespoon of olive oil and sprinkle with salt, pepper and paprika.
Heat remaining olive oil in a skillet and when hot sear the salmon for 2-3 minutes per side.
Remove the salmon from skillet and keep warm.
Wipe the skillet and add the butter and garlic.
When the garlic sizzles add the cream and boursin.
Cook over medium low heat until the boursin melts into the cream and add the lemon juice, dill and peas.
Cook stirring frequently until the sauce thickens and peas are tender.
Season with salt and pepper.
Add the salmon back to the skillet to heat through.