Finely mince 4 large cloves of garlic, finely dice 1 shallot, season 2 fillets of fresh salmon with sea salt and freshly cracked black pepper

Heat a nonstick fry pan with a medium-high heat and add 1 tbsp of extra virgin olive oil, after 2 minutes add the fillets of salmon into the pan skin side up, using a spatula push down on each salmon fillet for about 30 seconds, this will give them that beautiful crusty sear, after 3 minutes flip the salmon fillets and cook another 3 minutes (the thickness of my fillets where 1 inch), after a total cooking time of 6 minutes remove the fillets from the pan, transfer to a dish and cover with foil paper

Using the same pan heat it with a medium heat and add the diced shallot and minced garlic and mix with the oil, after 1 minute add a ½ cup of almond heavy cream (you can use regular heavy cream if you perfer), squeeze in 1 tbsp of fresh lemon juice, season with sea salt, freshly cracked black pepper and about 1 tbsp of freshly chopped parsley, mix it all together, continue to mix to make sure the cream doesn´t curdle, after 3 minutes and the cream has thickend up lower the fire to a LOW heat and add the salmon fillets back into the pan, spoon some of the cream sauce over the salmon fillets and heat for an additional 2 minutes, serve directly from the pan, garnish with lemon slices and freshly chopped parsley, enjoy!