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# The salmon In a large pan over medium-high heat, heat the oil. Season the salmon with salt and pepper. Cook the salmon fillets with the skin-side down until cooked about halfway through, about 6 to 8 minutes depending on the thickness of the fillets. Do not move the fish around. Flip the salmon fillets over and cook until done, about 2 minutes. Remove from the pan and set aside to rest. The salmon should still be pink in the middle and have a delicious, crispy skin. # The sauce Over medium heat melt the butter in the same pan you used for the salmon. Add the cream, cheese, minced garlic, lemon juice and zest, dill and thyme. Bring to a boil, then reduce the heat and let the sauce simmer until it starts to thicken, about 3 minutes. Season to taste with salt and pepper. Serve the salmon topped with sauce and garnished with some fresh, chopped parsley. You'll have about 1/4 cup of sauce per serving, which is enough for the fish, plus a side of vegetables, potatoes, or rice. If you want to save some calories, you can reduce the amount of sauce to half and still have a good amount for the fish.
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