Creamy Garlic Dijon Salmon
Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.
Servings: 4 serves
Ingredients
FOR THE SALMON
- 1 tablespoon olive oil
- 1/2 tablespoon unsalted butter
- 1 pound salmon fillets
- salt and fresh ground black pepper to taste
- 1 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked or sweet paprika
FOR THE CREAMY GARLIC DIJON SAUCE
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup low sodium chicken broth, fish broth, or vegetable broth
- 3/4 cup heavy cream
- 1 1/2 tablespoons dijon mustard, you can use less or more
- 1 pound thin asparagus stalks, ends trimmed off and asparagus cut in half for easier handling
- chopped fresh parsley, for garnish
Instructions
- Pat dry salmon fillets with paper towels.
- Heat olive oil and butter in a large skillet over medium-high heat.
- 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.
- Cook for about 4 to 5 minutes, or until browned and cooked three quarters of the way through.
- Flip over and cook for 4 more minutes, or until cooked through.
- Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.
- Return skillet to the heat and melt the remaining butter.
- Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.
- Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.
- Bring to a simmer; lower heat to medium and cook for 3 minutes.
- Whisk in the cream and dijon mustard; add in the asparagus.
- 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.
- Remove from heat.
- Sprinkle with parsley.
- Serve.
Notes
TIPS FOR COOKING SALMON
- Remove fish from the fridge 15 minutes before you’re ready to start cooking.
- Cook the fillets in an oiled hot cast iron skillet or a nonstick pan.
- DO NOT move the fish around until it has cooked about 3/4 of the way up. Then, flip it and continue to cook for couple more minutes.
- Keep leftovers in the fridge stored in an airtight container for up to 3 days.
Nutrition
Serving: 8ounces | Calories: 427kcal | Carbohydrates: 8g | Protein: 28g | Fat: 32g | Saturated Fat: 15g | Cholesterol: 135mg | Sodium: 189mg | Potassium: 881mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1815IU | Vitamin C: 7.6mg | Calcium: 86mg | Iron: 3.8mg
