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Preheat your oven to 425°F (220°C) and lightly grease a baking dish.
Pat the salmon dry with a paper towel.
Mix together the lemon juice, olive oil, garlic, and Dijon mustard in a small bowl.
Place the fillets in the baking dish and rub with this mixture.
Season with a generous pinch of salt and pepper.
Bake for 10-12 minutes, or until the salmon is cooked through.
As the salmon bakes, melt butter in a small pot over medium heat.
Pour the chicken stock into the mixture and blend in the Boursin until it's thoroughly incorporated with the stock.
Allow it to simmer for a few minutes until the sauce begins to thicken.
Take off the heat and stir in the lemon juice.
Drizzle the sauce over the cooked salmon in the dish to combine with the natural pan juices released during baking.
Garnish with parsley.
Serve with lemon slices and enjoy!