Put  a skillet on the stove at medium high. Add enough olive oil to coat the bottom of the skillet plus eyeball about the same amount of butter.

When the butter has calmed down and the sizzling has slowed up add the salmon filets to the pan with the skin side up. If your filets have been skinned the side of the filets with the gray area in the middle will be your up side.

Give the salmon just about 1 1/2 - 2 1/2 minutes a side depending on how well done that you like them cooked and how thick they are.

Remove them to a plate on the back of the stove or in the oven set on warm. Then add the salt, pepper, lemon juice, white wine and the parsley leaves to the skillet. You could use rosemary, basil or sage instead of parsley if you prefer. If you don't have fresh, dried will work. Just use about half as much dried as fresh.

Let the liquids come back up to sizzling and top of the filets with that good stuff from the skillet and enjoy your Lemon Butter Salmon Filets.