Season the salmon fillets with salt and fresh ground black pepper. Heat a large sauté pan with the olive oil until hot and carefully lay the salmon fillets in the sauté pan. Cook approximately 3-4 minutes per side, or until golden brown on both sides. Remove from the sauté pan and keep warm. Drain the oil from sauté pan and return to medium heat. Melt 3 oz. of the butter and sweat the shallots and garlic briefly; do not allow coloring. Add the white wine and deglaze the pan; let bubble briefly to reduce by 1/3. Add the lemon juice, taste, and season with salt and pepper. Whisk in the last bit of butter just to melt. Serve the salmon filets on warm plates and pour the sauce over them. Garnish with lemon slices and chopped parsley.
Ready in 25 min