Pat the salmon fillets dry and season both sides with salt and pepper.
Heat the olive oil in a large frying pan over medium-high heat.
Add the salmon to the pan. If using skin-on fillets, place them skin-side down first. Cook for 3–4 minutes until lightly golden.
Turn and cook for a further 2–3 minutes on the second side.
Remove the salmon from the pan and set aside.
Reduce the heat to medium. Add the minced garlic and cook for 30 seconds until fragrant, taking care not to brown it.
Pour in the cream. Add the lemon zest, lemon juice, dried dill, salt and pepper.
Allow the sauce to gently simmer for 6–8 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon.
Return the salmon to the pan. Spoon the sauce over the top and simmer gently for 2–4 minutes, until the salmon flakes easily and is just cooked through.
Serve with boiled potatoes and steamed vegetables, spooning extra sauce where preferred.
