Ingredients
Salmon and Seasoning
- 1 tablespoon olive oil
- ½ tablespoon unsalted butter
- 1 pound salmon fillets
- Salt and freshly ground black pepper, to taste
- 1 teaspoon Italian Seasoning
- ½ teaspoon garlic powder
- ½ teaspoon smoked or sweet paprika
Sauce and Vegetables
- 1 tablespoon unsalted butter
- 4 cloves garlic, minced
- 1 cup chicken broth (or fish broth or vegetable broth)
- ¾ cup heavy cream
- 1½ tablespoons Dijon mustard
- 1 pound thin asparagus stalks, ends trimmed and cut in half
- Chopped fresh parsley, for garnish
Instructions
- Prep: Pat dry the salmon fillets thoroughly with paper towels to remove excess moisture. Meanwhile, heat olive oil and ½ tablespoon butter in a large skillet over medium-high heat until hot and shimmering.
- Season the salmon: Season both sides of the salmon fillets evenly with salt, freshly ground black pepper, Italian seasoning, garlic powder, and paprika for a flavorful crust.
- Cook the salmon: Place the salmon fillets skin-side up in the hot skillet. Avoid overcrowding—cook in batches if necessary. Sear for about 4 to 5 minutes until the salmon is browned and cooked about three-quarters of the way through. Flip the fillets gently and cook for an additional 4 minutes until fully cooked.
- Set aside: Remove the cooked salmon from the skillet and transfer to a plate. Cover loosely to keep warm. Retain the flavorful juices left in the skillet; do not discard them.
- Sauté the garlic: Return the skillet to the stove. Add the remaining 1 tablespoon butter and let it melt. Add the minced garlic and cook for about 30 seconds, stirring frequently, until fragrant but not browned.
- Deglaze: Slowly pour in the chicken broth while whisking to scrape up all the browned bits from the bottom of the skillet. Bring the mixture to a simmer and reduce the heat to medium. Let it cook for 3 minutes to concentrate the flavors.
- Make the sauce: Whisk in the heavy cream and Dijon mustard until the sauce is smooth and well combined. Add the asparagus pieces to the skillet to cook in the sauce.
- Put it all together: Return the salmon fillets to the skillet, nestling them into the sauce. Simmer over medium-low heat for about 4 minutes, or until the asparagus is fork-tender and the sauce has thickened to your desired consistency.
- Serve: Remove the skillet from heat. Sprinkle freshly chopped parsley over the salmon for a fresh finish. Serve immediately with the creamy Dijon sauce and asparagus.
Notes
- If you prefer a lighter sauce, substitute half-and-half for the heavy cream.
- To reduce sodium, use low-sodium chicken broth and adjust seasoning accordingly.
- For a dairy-free version, use olive oil or a dairy-free butter alternative and substitute coconut cream for heavy cream.
- Ensure the skillet is well-heated before adding the salmon to get a nice sear.
- Do not overcrowd the pan as this may cause the salmon to steam rather than sear.
- Thin asparagus cooks faster; thicker stalks may require slightly longer simmering.
- Prep Time: 5 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
