Begin by warming 2 tablespoons of olive oil in a large, non-stick skillet over medium-high heat for 1-2 minutes.

Season both sides of the salmon fillets with salt and pepper, then place them skin-side up on a plate.

Carefully place the salmon fillets into the hot skillet, skin-side up, and cook undisturbed for 5 minutes.

After 5 minutes, gently flip the salmon fillets and cook for an additional 5-6 minutes until opaque.

Transfer the cooked salmon to a plate and cover loosely with aluminum foil. In the same skillet, reduce the heat to medium and add 3 tablespoons of butter.

Once the butter has melted, add 1.5 teaspoons of minced garlic and sauté until fragrant, about 30 seconds.

Squeeze 2 teaspoons of lemon juice into the sauce, season with salt and pepper, then return the salmon to the skillet, spooning the sauce over the fillets.

Garnish with 1 tablespoon of chopped parsley before serving.