Pat the salmon dry with a paper towel to remove any excess moisture.

Season the salmon with half of the salt and pepper, and let it marinate for 5 minutes.

Crack the eggs into a small bowl. Add the heavy cream along with the remaining salt and pepper.

Whisk together until the cream is fully incorporated into the eggs, then set aside.

Heat a sauté pan over medium heat; once heated, add olive oil to the bottom of the pan. Place the seasoned side of the salmon in the heated pan with the olive oil and cook for 2-3 minutes to sear it.

Using a slotted spoon or spatula, break the salmon into small pieces and cook for an additional 2 minutes, stirring periodically.

Add the egg mixture to the pan with the salmon, using a spatula to stir the eggs over medium heat until combined.

Continue to work the eggs around the pan for 1 minute to prevent burning, then remove from the heat.

After removing the pan from the heat, continue stirring the eggs and salmon in the pan over residual heat to finish cooking the eggs.

Serve hot and garnish with fresh parsley or green onions.