Preheat your oven to 400°F. Line a baking sheet with parchment paper.
Place the salmon fillets on the prepared baking sheet. Drizzle with olive oil and season with salt and pepper. Bake for 12-15 minutes or until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, melt the butter in a medium saucepan over medium heat. Add the minced garlic and sauté for about 1 minute until fragrant.
Pour in the heavy cream, stirring continuously. Add the lemon juice, lemon zest, and Dijon mustard. Bring the mixture to a gentle simmer and cook for 5-7 minutes, stirring occasionally, until the sauce thickens slightly.
Once the salmon is done, remove it from the oven and drizzle the lemon cream sauce over the top. Garnish with fresh parsley before serving.