Creating Pan Seared Salmon with Beurre Blanc Sauce is straightforward if you follow these easy steps:

1. Prepare the Salmon: Pat the salmon fillets dry with a paper towel. Season both sides with salt and pepper.
2. Heat Oil: In a skillet, heat the olive oil over medium-high heat until shimmering.
3. Sear the Salmon: Place the salmon fillets skin-side down in the skillet. Sear for about 5-6 minutes, until the skin is crispy and the salmon is mostly cooked.
4. Flip the Salmon: Carefully flip the fillets and cook for an additional 2-4 minutes, until cooked to your desired doneness. Remove from the skillet and keep warm.
5. Make Beurre Blanc Sauce: In the same skillet, add the chopped shallot. Sauté for 1-2 minutes until softened.
6. Add White Wine: Pour in the white wine and bring to a boil, scraping up any browned bits from the pan. Reduce the liquid by half.
7. Incorporate Butter: Lower the heat and whisk in the chilled butter cubes one at a time until the sauce is smooth and emulsified.
8. Finish the Sauce: Stir in the lemon juice and heavy cream (if using). Season with salt and pepper to taste.
9. Plate the Dish: Arrange the salmon fillets on plates and drizzle generously with the beurre blanc sauce.
10. Garnish: Sprinkle fresh parsley on top for added flavor and presentation.

Follow these steps and delight in creating a restaurant-quality meal right at home!