Prepare the salmon: Pat the salmon fillets dry with paper towels and season them with salt and pepper.

Sauté the garlic: In a large skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1-2 minutes until fragrant, being careful not to let it burn.

Poach the salmon: Pour the broth and heavy cream into the skillet, stirring to combine. Bring the mixture to a gentle simmer and stir in the Dijon mustard (if using). Add the salmon fillets to the skillet, skin-side down, making sure they are partially submerged in the sauce. Cover and poach the salmon for 8-10 minutes, or until the salmon is cooked through and flakes easily with a fork.

Finish the sauce: Once the salmon is cooked, remove it from the skillet and set aside. Stir in the lemon juice, fresh dill, and parsley. Simmer the sauce for another 2-3 minutes to thicken slightly, adjusting the seasoning with salt and pepper if needed.

Serve: Spoon the creamy sauce over the poached salmon fillets. Garnish with extra fresh herbs and serve with lemon wedges. This dish pairs beautifully with a side of steamed vegetables or cauliflower mash for a complete keto-friendly meal.