Season salmon with salt, pepper and fennel seeds. Lightly flour, shaking off the excess.
Saute salmon in hot oil and butter in a skillet on med. heat for approximately 2 minutes per side.
Remove salmon from skillet and keep warm. Discard excess oil and butter from skillet.
Deglaze skillet with wine or vermouth. Squeeze lemon juice directly into wine or vermouth and reduce by simmering on medium heat for 2-3 minutes.
Add cream and parsley to wine or vermouth and lemon juice, stir until well blended and reduce by simmering on med. heat until sauce is thick enough to coat the back of a spoon. Season with salt and pepper.
Put salmon on a warm serving platter or on warm plates and coat with sauce. Garnish with fennel leaves and serve.