Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.
Season salmon fillets with salt, pepper, Italian Seasoning, garlic powder, and paprika; transfer to the skillet, skin-side up.
IF your skillet isn't big enough, don't crowd the skillet; please cook the fillets in two batches.
Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until asparagus is fork tender and sauce is thickened.
If you want a creamier, thicker sauce, continue to cook until sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.
WW FREESTYLE POINTS: 11
TIPS FOR COOKING SALMON
HOW TO STORE LEFTOVERS