Heat a skillet over medium-high heat. Add 1 tablespoon of olive oil. Season salmon fillets with salt and pepper.
When the skillet is very hot, add salmon, skin-side down* and cook for 2-3 minutes. Gently flip with tongs or a spatula, and use tongs to remove the seared skin and discard. Season this side of the salmon with salt and pepper and cook an additional 2 minutes to sear the bottom side. Flip one more time to sear the bottom side, until fish is cooked through. You will know salmon is done when it is slightly opaque and flaky. Remove salmon to a plate while you cook the sauce.
In the same pan, heat second tablespon of olive oil over medium heat. Saute shallots until softened and beginning to color, about 1 minute. Add wine and bring to boil. Boil until reduced to 1/2 cup, about 3-5 minutes. Whisk in butter and parsley. Squeeze in lemon, and stir.
Add salmon back into the pan and , spooning sauce over the salmon to coat and warm salmon. Serve with your favorite sides and more sauce spooned over the tops!
*If your salmon doesn't have skin, just skip the the removal and third time to flip. Season both sides of salmon with salt and pepper before putting in the skillet.