Heat olive oil in a large skillet on medium-high heat. Once the skillet is hot, add the fresh salmon, searing each side for about five minutes.

Once the salmon is cooked through, remove and set aside, covered, while you prepare the sauce.

In the same pan, saute minced garlic over medium heat until fragrant.

Add the heavy cream, cream cheese, lemon juice, and capers to the pan.

Bring to a light simmer, stirring frequently until it begins to thicken.

Once the sauce begins to thicken, add the salmon back to the pan and brush or spoon the cream sauce over the fillets.

Reduce heat to medium low, and cook briefly to reheat the salmon.

Garnish with the fresh dill and grated Parmesan cheese. Season with salt to taste.