Start by prepping the salmon fillets. Score the skin with a sharp knife and then season generously with Old Bay. Alternatively you can use salt and pepper and any other spices you like.
Heat the olive oil in a frying pan and place the salmon skin skin side down and cook for 2 minutes or till skin is crispy. Flip over and cook for a further minute and for about 30 seconds on the sides as well. When done, remove from the pan.
In the same skillet heat up the butter and add in the garlic and bell peppers and sautee.
Season with the stock cube and add water as required.
Once you reach a gentle simmer then add in the cream and give it all a good mix.
Turn off the heat and finish with the freshly chopped parsley
Serve the salmon with a side of sauteed or creamed spinach and this lovely sauce.