Season the salmon fillets generously with salt and pepper on both sides.
Heat oil in a pan over medium heat. Add salmon fillets to the pan and brown on both sides (1-2 minutes per side), then set aside.
Add butter to the pan. When melted add onions and cook until translucent. Then stir in garlic.
When garlic is fragrant, add heavy cream, white wine and lemon juice to the pan then stir.
Next add lemon zest, paprika, cayenne, pepper, salt and half of your parsley. Stir and bring to a simmer.
When the sauce begins to simmer, return the salmon to the pan. Ladle some sauce over the fillets, place a lid on the pan and let simmer for 7 to 10 minutes.
When it is ready, top with remaining parsley and serve with sides of your choice.
