Preheat your oven to 425°F (220°C).

In a medium mixing bowl, combine lemon juice, olive oil, minced garlic, and Dijon mustard. Whisk until well blended.

Place salmon fillets in a baking dish, skin side down. Pour marinade over salmon and season with salt and pepper.

Bake in preheated oven for 10–15 minutes or until fish flakes easily with a fork and reaches an internal temperature of 145°F (63°C).

While salmon is baking, melt unsalted butter in a saucepan over low-medium heat. Add minced garlic and sauté until fragrant, about 1–2 minutes.

Stir in the heavy cream and bring to a gentle boil. Simmer for 3–5 minutes until slightly thickened.

Remove sauce from heat, taste and add more lemon juice if desired, then season with salt and pepper.

Remove salmon from oven, plate it, and drizzle creamy lemon butter sauce over each fillet. Garnish with parsley.