Sauce: Heat the lemon juice in a small saucepan over medium heat and let the lemon juice simmer and reduce until you have about 1 tablespoon remaining, this will take approximately 5-8 minutes. Increase the heat to medium-high and add in the cream and whisk. You want to let the cream reduce for a few minutes or until it's thick enough to coat the back of a spoon. Turn the heat down to low, add in 2-3 small pieces of butter and whisk until it melts, do this slowly. Do not add all the butter at once. Continue to add in the butter until it's all gone. Stir in the herbs along with freshly cracked pepper and let the sauce sit on the lowest heat setting (so it just stays warm) until ready to serve.

Broccolini: Preheat the oven to 425ºF. When hot, drizzle the broccolini with a quick swish of olive oil and a big pinch of salt and pepper. Spread the broccolini out on a large baking sheet and roast for 5-7 minutes for al dente, and longer if you like it completely done.

Salmon: In a small bowl, combine the salt, pepper, garlic powder, and cayenne. Sprinkle this mixture on both sides of the salmon generously. Set aside. Heat a large nonstick skillet over medium high heat. Add in a quick swish of olive oil. Add 3 pieces of salmon to the skillet at let cook for 2-4 minutes on each side. It's difficult for me to tell you exact cooking time as this depends on the thickness of the filet. Make sure you feel for firmness, the salmon should gently spring back when pressed with index finger. For best results, use a fish turner to flip the fish. You may need to flip the fish to the side and cook for a couple seconds if your filet is thick. Set aside, repeat with second batch of salmon.

Serve: Drizzle the warm lemon butter cream sauce on the salmon and on the broccolini too if you wish. Serve warm.