First, prep the salmon by examining it for any tiny bones that need to be removed.

Add the oil to a pan and heat on high for 90 seconds. Then place the salmon fillets in the pan and lower the temperature to medium heat. I like to lay the salmon in the pan with the skin side up first because it makes the fillets easier to turn. Saute the salmon for 3-5 minutes, depending on the thickness. Then turn over and cook for another 3-5 minutes, depending on how well done you prefer your salmon. Remove the salmon from the pan and set aside (you can put it in a heated dish if you want while you make the sauce)

In the saute pan you just removed the salmon from, add the chopped shallots and saute for two minutes. Then stir in the lemon juice. Bring to a simmer and slowly whisk in the stock and the heavy cream. Reduce until you get your desired consistency, but don't let the sauce separate. Season with salt and pepper. If the sauce begins to separate, just add in another Tablespoon of cream and that should fix the sauce.

Serve the salmon over the cooked (hot) rice and pour the lemon cream over top. Garnish with parsley and sliced lemons.