Preheat your oven to 400°F (200°C).

In a large oven-safe skillet, heat the olive oil over medium-high heat. Season the salmon fillets with salt and pepper, then place them skin-side down in the skillet. Cook for about 4-5 minutes, until the skin is crispy.

Carefully flip the salmon fillets and cook for an additional 2-3 minutes. Remove the salmon from the skillet and set aside on a plate.

In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 1 minute until fragrant.

Pour in the heavy cream, lemon zest, and lemon juice. Stir to combine and bring to a gentle simmer.

Add the Parmesan cheese and stir until melted and the sauce is creamy. Season with salt and pepper to taste.

Return the salmon fillets to the skillet, spooning some of the sauce over the top. Transfer the skillet to the preheated oven and bake for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Remove from the oven and garnish with fresh parsley before serving.