Step 1

Heat the oil over a high heat in a frying pan (skillet).

Step 2

Add the salmon, skin-side down and cook for 2 minutes.

Step 3

Turn the salmon and cook for a further 2 minutes, until lightly browned, then turn back over so it's skin-side down again.

Step 4

Turn the heat down to medium and add the garlic, stir for 30 seconds (no longer or the garlic may burn), then add in the white wine.

Step 5

Bring to the boil and allow to bubble for a minute, then add in the chicken stock. Allow to bubble for a further minute.

Step 6

Add in the cream, salt, pepper and parmesan and bring back to the boil. Simmer gently for a further 3-4 minutes until slightly thickened.

Step 7

Stir in the lemon zest then serve the salmon topped with a sprinkling of fresh parsley. I love to serve mine with baby new potatoes and broccoli too.