FOR THE SALMON
- 1/2 tablespoon olive oil
- 1 teaspoon butter
- 1/2 pound salmon fillets
- salt and fresh ground black pepper to taste
- 1/2 teaspoon Italian Seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon smoked paprika
FOR THE CREAMY GARLIC DIJON SAUCE
- 1/2 tablespoon unsalted butter
- 2 cloves garlic, minced
- 1/2 cup chicken broth
- 1/3 cup cream
- 3/4 tablespoons dijon mustard, you can use less or more
- 1/2 pound thin asparagus stalks, ends trimmed off and asparagus cut in half for easier handling
- chopped fresh parsley, for garnish
- 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. Remove from heat.Sprinkle with parsley. Serve with side salad or rice