1. Pan sear salmon fillets in olive oil (just enough to fully coat bottom of pan) for 5 minutes, skin side down, on medium heat.
2. Flip and sear for 2 minutes, skin side up.
3. Remove salmon from pan; it should be about 75% cooked at this point.
4. In the same pan, on low heat, add a spoon of butter.
5. Pour in the pre-mixed cream sauce. To make the cream sauce, combine 2 cups heavy cream, garlic powder, salt, pepper, 1 squeezed/zested lemon, and grated Parmesan cheese.
6. Bring the sauce to a simmer.
7. Once simmering, add the salmon fillets back into the pan for 4-6 minutes or until done.
8. Garnish with parsley flakes before serving.
