Instructions:

Step 1. Bring cream and garlic to a boil in a small saucepan; reduce heat and boil, uncovered, until reduced to 1 cup, about 10 to 15 minutes. Remove from heat and stir in herbs. Cover and let stand 15 minutes.

Step 2. Process cream mixture in blender until smooth. Return to clean saucepan; stir in lemon juice, and set aside while cooking salmon.

Step 3. Preheat oven to 400 degrees. Cover a baking sheet with foil or parchment paper.

Step 4. Rinse salmon fillets and pat dry. Sprinkle with salt and pepper. Dredge in flour, dip in egg and cover with hazelnuts. Place on baking sheet and bake until salmon is just opaque, 10 to 15 minutes.

Step 5. Meanwhile, bring cream mixture to boil; reduce heat to low and add 1 1/2 cups cheese. Cook, stirring constantly, until cheese melts, 1 to 2 minutes. Remove from heat and season with salt and pepper.

Step 6. To serve, arrange salmon on serving plates; spoon sauce over fillets. Sprinkle with remaining cheese. Garnish with herbs, if desired.