Sear the salmon

• Heat the olive oil in a frying pan over medium-high heat.
• Season the salmon with salt and pepper and sear on both sides until golden and cooked through.
• Remove the salmon from the pan and set aside.

Make the creamy caper sauce

• Add the butter to the pan and lightly sauté the garlic.
• Add the lemon zest, lemon juice, capers and heavy cream.
• Season with salt and pepper, then add the Parmesan and fresh parsley and mix well until creamy.

Serve

• Serve the salmon over mashed potatoes and pour the creamy sauce on top.