Preheat your oven to 425°F (220°C) to achieve the perfect flaky texture.

In a mixing bowl, combine freshly squeezed lemon juice, olive oil, minced garlic, and Dijon mustard. Whisk well to create a smooth marinade.

Place the skinless salmon fillets in a baking dish, pour the marinade over, and rub it into the fish. Season with black pepper and salt.

Transfer the salmon into the preheated oven and bake for about 10 to 15 minutes.

While the salmon bakes, melt unsalted butter in a saucepan over low to medium heat. Add minced garlic and sauté until fragrant.

Stir in the heavy cream and bring the mixture to a gentle boil, allowing it to thicken slightly.

Remove the sauce from heat and add freshly squeezed lemon juice and parsley. Stir to combine.

Let the salmon rest for 5-10 minutes, then pour the sauce over each fillet, garnishing with lemon slices.