In a large shallow dish, combine plain flour, garlic powder, salt, and black pepper. Coat each salmon fillet in the mixture and shake off excess flour.

Heat 2 tablespoons of olive oil in a non-stick pan over medium-high heat. Place the dredged salmon fillets in the pan and fry for about 3 minutes until golden brown. Flip and cook for another 2 minutes, basting with 1 tablespoon of butter.

Remove the salmon and reduce heat. Add finely diced fresh garlic to the pan and sauté for 30 seconds. Pour in ½ cup of vegetable stock and whisk in the remaining butter until melted and thickened.

Return the cooked salmon fillets to the pan, basting in the garlic butter sauce for 1-2 minutes until warmed through.

Plate the Garlic Butter Salmon and top with chopped fresh parsley. Serve immediately with lemon wedges for brightness.