Preheat oven to 375°F (190°C). Lightly oil a baking dish.
Season salmon fillets with salt and black pepper, then place them in the dish.
Heat olive oil in a skillet over medium heat. Add garlic and sauté until fragrant.
Pour in the chicken broth, lemon juice, and cream. Stir and let it simmer for 2–3 minutes.
Whisk in Parmesan cheese and butter until melted and smooth. Add lemon zest.
Pour the sauce over the salmon fillets.
Bake for 18–20 minutes, until salmon flakes easily with a fork.
Sprinkle with parsley before serving.