Season the salmon with salt, pepper, smoked paprika and onion powder.
Heat a large oven-proof skillet over medium-high heat. Add olive oil and add the salmon, skin side up to the skillet. Sear the salmon on both sides. Transfer the skillet to the oven to cook the salmon for 10-12 minutes.
Once the salmon is cooked through, remove it from the skillet and set it aside. Add 1 tablespoon butter to the skillet, then add the shallot and cook for 2-3 minutes until softened. Add the minced garlic and cook until fragrant. Add the wine, Dijon mustard, lemon juice and heavy cream. Stir until incorporated.
Bring the sauce to a gentle boil, then reduce to a simmer and cook until it reduces and thickens slightly about 2 minutes. Add the salmon back to the skillet, top with fresh dill and lemon slices. Cook for an additional minute to heat the salmon through.
Serve right away with extra dill, fresh lemon slices and the creamy lemon dill sauce.
Notes
For a dairy-free option, you can use coconut cream or Silk non-dairy heavy whipping cream.