Creamy Garlic Dijon Salmon

FOR THE SALMON

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