Season the salmon with salt and pepper.
Heat the butter in a skillet. Add the salmon. Cook a few minutes on each side.
Set aside the salmon. Cook the garlic about 30 s.
Pour the cream, broth, dill, drizzle with lemon juice. Stir and heat until bubble. Reduce the heat to low.
Add the salmon, slices of lemon. Cook about a few minutes.
I served with salad: cooked beets (cooked with pinch of salt, pepper, sugar and oregano), radishes, cucumber, lettuces, feta, drizzle with olive oil).