Pat salmon fillets dry using paper towels and season both sides with salt and pepper.

Heat olive oil in a large heavy-bottomed skillet over medium-high heat until shimmering.

Place salmon fillets skin-side up in the skillet. Sear undisturbed for 5 minutes until a golden crust forms.

Flip the fillets and cook for an additional 3 to 4 minutes until the internal temperature reaches 145°F. Remove salmon from skillet and tent with foil.

Add white wine to the skillet, scraping the bottom to deglaze. Simmer for 2 minutes until liquid is reduced by half.

Lower heat to medium and stir in heavy cream and lemon zest. Simmer for 3 minutes until the sauce thickens slightly.

Whisk in the lemon juice and butter until the sauce is emulsified and glossy.

Spoon the lemon cream sauce over the salmon fillets and garnish with fresh dill before serving.