Step 1

Pat dry salmon fillets and season with salt and pepper. Set aside at room temperature for 10 to 15 minutes.

Step 2

In a large skillet, heat oil for 2 minutes over medium-high heat until the hot oil sizzles. Sear the salmon fillets (skin side facing up first) for 5-6 minutes on each side until golden browned and fully cooked. When salmon is cooked, the flesh will turn opaque, and it will flake easily when inserting a fork. Transfer the cooked salmon onto a plate.

Step 3

Add butter, onion, and garlic to the same skillet, and sauté until fragrant, about 1 minute. Stir in cornstarch and mix well until combined, about 1 minute. Add wine and stir well to combine, about 1 minute.

Step 4

Add heavy cream, Italian seasoning and Parmesan cheese. Stir well and bring the sauce to a simmer. Reduce heat to medium and keep stirring until thickened to a desired consistency, about 4-5 minutes.

Step 5

Return the cooked salmon to the skillet and spoon the creamy sauce over to coat.

Step 6

Garnish with parsley and serve immediately with pasta, rice, mashed potatoes, or a side of crusty bread. Drizzle with lemon juice and top with more Parmesan if desired.