Directions 8 steps | 20 Minutes
Season the salmon with salt and pepper.
In a large nonstick skillet on medium heat, melt 2 tablespoons of butter and add the salmon.
If the salmon filets have skin, cook skin-side up for 4 minutes and then flip over and cook skin-side down for another 4 minutes, or until the internal temperature is at least 145°F. Remove salmon from pan and set aside.
Deglaze the pan with the white wine, scraping up any browned bits.
Melt the butter and cook the garlic and shallot together until tender.
Whisk in the lemon juice, heavy cream, Italian seasoning and lemon zest.
Reduce the sauce until it thickens. Season with salt and pepper.
Pour sauce over the salmon. Garnish with parsley. Enjoy paired with a side salad or steamed vegetables.