Directions

• Remove the skin from salmon fillets. Season with salt and pepper.Melt butter over medium-low heat. Fry the salmon on both sides until golden, about 3-4 minutes from each side. Add to the pan white wine, lemon juice, lemon zest and heavy cream.
• Cook the salmon in the sauce for about 3 minutes and remove from the pan.
• Season the sauce with salt and pepper. Add chopped parsley and stir. Reduce sauce by half until thick.
• Serve the salmon and pour the sauce over the salmon.