In a large skillet, heat 2 tablespoons of olive oil over medium heat until it shimmers.

Season the 4 salmon fillets with salt and pepper on both sides. Carefully place the fillets into the hot skillet, cook for 4-5 minutes on each side.

Once the salmon is perfectly cooked, gently remove it from the skillet using a spatula.

In the same skillet, add the minced garlic and sauté for 1-2 minutes until fragrant.

Pour in 1 cup of chicken broth and the juice of 1 lemon, then bring to a gentle simmer for 2-3 minutes.

Add ½ cup of heavy cream and stir until combined. Stir in 1 tablespoon of capers and let the sauce thicken for 2-3 minutes.

Carefully place the sautéed salmon back into the skillet, spooning the creamy sauce over each fillet for 2-3 minutes.

Take the skillet off the heat, add lemon zest and chopped parsley before serving.