Creamy Dijon Salmon

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  Olive oil(15g)

  Regular (not extra-virgin) olive oil for high-heat cooking. EVOO for dressings.

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  Unsalted Butter(15g)
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  Salmon(595g)
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  1 pinch salt (to taste)
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  1 pinch cracked pepper (to taste)
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  Garlic powder(5g)
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  Paprika, Ground(3g)
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  Unsalted Butter(15g)
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  Garlic(240g)
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  Low Sodium Chicken Broth(180g)
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  Cream, Heavy Whipping(240g)
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  Mustard, Dijon

  Dijon mustard — Grey Poupon or store brand. Spicier than yellow mustard.

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  Parsley, Fresh(30g)
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  Asparagus(454g)
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  Lemon

Instructions

1. 1Pat the salmon dry with paper towels. Season all over with salt, pepper, garlic powder, and paprika.
2. 2Heat olive oil and butter in a large skillet over medium-high heat until shimmering. Working in batches of two to avoid overcrowding, sear the salmon flesh-side down for 5 minutes until halfway cooked through, then flip and cook for 3–4 minutes more until opaque throughout and internal temp reaches 145°F. Transfer cooked salmon to a plate, reserving all pan juices.
3. 3Return the pan to medium-high heat. Melt the remaining butter in the reserved juices, scraping up browned bits from the bottom. Add minced fresh garlic and cook for 30 seconds until fragrant.
4. 4Pour in the chicken broth and bring to a simmer over medium-high heat. Cook for 4–6 minutes until liquid reduces by half.
5. 5Reduce heat to medium-low. Whisk in the Dijon mustard, heavy cream, and fresh parsley until smooth. Add the asparagus and simmer for 5–7 minutes, stirring occasionally, until asparagus is tender-crisp and sauce thickens slightly.
6. 6Return the salmon to the pan and gently warm through for 1–2 minutes. Taste and adjust seasoning with salt and pepper as needed.
7. 7Divide evenly into 4 airtight containers while hot, garnishing each with fresh parsley and a squeeze of fresh lemon juice. Cool to room temperature before refrigerating.