2 lbs. salmon fillets
1 1/2 tablespoons unsalted butter
3 shallots, peeled and minced
1 clove garlic, peeled and minced
1 1/2 cup chopped fresh basil
1/4 cup chopped fresh parsley
3/4 cup dry white wine
1/3 cup light cream
1 tablespoon freshly squeezed lemon juice
1/4 teaspoon freshly ground white pepper
1/4 teaspoon salt, or to taste

Cut the salmon into 6 equal serving pieces, wash and pat dry on paper towels. Melt the butter in a large skillet over medium-high heat. Sear the salmon on each side for about 2 to 3 minutes, keeping the center slightly rare since the fish will continue to cook after it is taken from the pan. Remove the fish from the pan with a slotted spatula and keep warm. Reduce the heat to low and add the shallots and garlic to the pan. Saute, stirring frequently, for 5 minutes. Add the basil, parsley, wine, cream, lemon juice, pepper and salt to the pan and cook over medium heat, stirring frequently, until the mixture is reduced by half. Taste for seasoning, adding pepper and salt as needed. To serve, reheat the fish slightly in the sauce and then serve the sauce around the salmon fillets.