Juicy, flaky, and flavorful salmon fillets pan seared in a delicious cream sauce with dijon mustard and garlic.
Servings : 4serves
Prep Time 5 minutesmins
Cook Time 15 minutesmins
Total Time 20 minutesmins
Ingredients
FOR THE SALMON
1tablespoonolive oil
1/2tablespoonunsalted butter
1poundsalmon fillets
salt and fresh ground black pepper to taste
1teaspoonItalian Seasoning
1/2teaspoongarlic powder
1/2teaspoonsmoked or sweet paprika
FOR THE CREAMY GARLIC DIJON SAUCE
1tablespoonunsalted butter
4clovesgarlic,minced
1cuplow sodium chicken broth,fish broth, or vegetable broth
3/4cupheavy cream
1 1/2tablespoonsdijon mustard,you can use less or more
1poundthin 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.
HOW TO STORE LEFTOVERS
Keep leftovers in the fridge stored in an airtight container for up to 3 days.
Nutritional info is an estimate and provided as courtesy. Values may vary according to the ingredients and tools used. Please use your preferred nutritional calculator for more detailed info.