Salmon with Parseley and Garlic

I'm a little late in getting this one up, but thought I might as well do it anyway. This recipe, clearly, is not vegan. My brother came to visit me for a week, so I cooked salmon for him and my boyfriend. They both said that the blind director made a fine film.

Here we go:

Salmon--I have no idea how much I got. I think about four servings.
8-10 cloves garlic, peeled
one bunch parseley leaves (try to take as much of the stems off as possible)
olive oil
white wine (pinot grigio)

Put garlic cloves and parseley in the food processor. Drizzle with olive oil. Process until they make a fairly fine paste.
Heat some olive oil in a saute pan on medium. when it is hot, place salmon in the pan. Brown one side. Flip over. Put about 4 tbsp of the sauce (or however much you want) on top of the brown side of the fish and in the pan. When the other side is browned, flip it again and add some white wine to deglaze the pan and collect the flavors. Serve immediately.