Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.

Add the olive oil and butter to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's nicely browned. Be careful not to overcook - the salmon shouldn't be cooked fully yet. Remove salmon to a plate and set aside.

Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.

Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.

Sprinkle with fresh parsley before serving. Serve immediately.