Heat a large non stick skillet over medium low heat and brush lightly with Olive Oil.
Add the bread slices and cook, checking occasionally, until toasted and golden on the bottom, about 3 minutes.
Flip and toast the other side, 2-3 minutes.
While still hot, rub one side of the slices with the crushed garlic and brush with 1 Tbsp of the Olive Oil.
Season lightly with Salt and Pepper and set aside.
Wipe the skillet clean with a paper towel.
Heat 1 Tbsp Olive Oil in skillet over medium-high heat.
Pat the Salmon dry and season on both sides with Salt and Pepper.
When the oil is hot, add the Salmon, flesh side down, and sear until well browned, 2-3 minutes.
Flip and cook until the Salmon is cooked through, 2-3 minutes more depending on thickness.
Remove to a plate and wipe the skillet clean with a paper towel.
Heat the skillet over medium heat. Add the remining 1 Tbsp Olive Oil and the Butter.
When the Butter is melted, add the chopped Garlic and Red Pepper Flakes and cook, stirring, until sizzling, about 30 seconds; take care not to let them burn.
Add the Wine and Lemon Juice and bring to a boil, cook, stirring until reduced by half, 1-2 minutes.
Add the Cream and simmer, stirring until slightly thickened, 1-2 minutes.
Return the Salmon to the skillet and simmer just to heat through, 1-2 minutes.
Stir in the Parsley and serve in wide shallow bowls with the Garlic Toast.