Heat the skillet over medium heat and add olive oil, watching it shimmer.
Place the salmon fillets skin-side down and cook for about 4-5 minutes until the flesh becomes opaque halfway up, then gently flip and sear the other side for another 3-4 minutes until golden and cooked through. Remove from pan and set aside.
Add the sliced fennel bulbs to the same skillet, spreading them evenly. Let them cook undisturbed for 5 minutes until they start to soften and turn slightly golden at the edges.
Stir in the minced garlic and cook for another minute until fragrant, filling the kitchen with a subtle aroma of garlic and fennel.
Pour in the cream, scraping lightly at the bottom of the pan to deglaze and incorporate all the flavorful bits from previous steps. Bring to a gentle simmer, allowing the sauce to thicken slightly for about 3 minutes.
Squeeze in lemon juice, add lemon zest, and sprinkle chopped dill into the sauce. Season with salt and pepper to taste, stirring to combine all the flavors beautifully.
Return the cooked salmon fillets to the skillet, placing them on top of the fennel and sauce. Cover lightly and let simmer for another 3-4 minutes, allowing the flavors to meld and the salmon to warm through.
Uncover and carefully spoon some of the sauce over the salmon and fennel. The dish should appear creamy with tender fennel slices and flaky salmon, garnished with extra dill and lemon zest if desired.
Serve the salmon hot, spooning the fennel and sauce alongside for a colorful, inviting presentation.
