Ingredients
1tbspolive oil
1tbspunsalted butter
21ozsalmon filets,skin on or off
Salt and pepper,to taste
1tspgarlic powder
½tspmild paprika
1tbspunsalted butter
4garlic cloves,minced
¾cuplow-sodium chicken stock,or broth
1cupheavy cream,or half and half
1tbspdijon mustard,heaped, adjust to taste
2tbspfresh parsley,chopped
1lbasparagus stalks,woody ends trimmed
lemon wedges,to serve
Preparation
Pat the salmon dry with a paper towel, then season the salmon all over with salt, pepper, garlic powder and paprika.
Heat the oil and butter in a large skillet over medium-high heat until hot.
Sear flesh-side down for 5 minutes or until cooked halfway up.
Flip and cook for a further 3 to 4 minutes or until cooked to liking.
Once cooked, remove the salmon from the pan and set aside.
Return the pan to medium-high heat, then melt the butter in the salmon juices.
Sauté the garlic for 30 seconds until fragrant, then pour in the stock.
Allow the liquid to reduce to half while scraping the browned bits from the bottom of the pan.
Reduce the heat to low-medium heat.
Whisk in the Dijon mustard, cream and parsley.
Add the asparagus, then bring to a gentle simmer, while stirring occasionally, until the asparagus is cooked and the sauce has thickened. Season with salt and pepper, to taste.
Add the salmon back into the pan, sprinkle with parsley, and adjust the salt and pepper, if needed.
Serve, and enjoy!
