Pat the salmon fillets dry with paper towels, then season both sides with kosher salt and black pepper.

Heat the avocado oil in a large cast iron or heavy skillet over medium high heat until the oil shimmers.

Place the salmon fillets in the skillet, skin side up, and sear until the tops are golden brown, about 4 to 5 minutes.

Flip the salmon so the skin side is down and cook until the skin is crispy and the salmon is just cooked through, about 3 to 4 minutes.

Transfer the salmon to a plate and set aside.

Reduce the heat to medium. In the same skillet, add the heavy cream, lemon juice, minced garlic, and chopped parsley.

Whisk and simmer the sauce, stirring often, until slightly thickened and it coats the back of a spoon, about 3 to 5 minutes.

Taste the sauce and adjust seasoning with a pinch of salt and pepper if needed.

Return the salmon to warm plates, spoon the creamy lemon garlic sauce over the fillets, and garnish with extra fresh parsley before serving.