Creamy Dijon Salmon

Ingredients

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 21 oz salmon filets
• Salt and pepper, to taste
• 1 teaspoon garlic powder
• 1/2 teaspoon mild paprika
• 4 cloves garlic, minced
• 3/4 cup low-sodium chicken stock or broth
• 1 cup heavy cream, or half and half
• 1 heaped tablespoon Dijon mustard, adjust to your taste
• 2 tablespoons fresh chopped parsley
• 1 pound asparagus stalks, woody ends trimmed
• Lemon wedges, to serve

Directions

1. Blot the salmon with a paper towel so the surface is nice and dry. Coat it on all sides with salt, pepper, garlic powder and paprika.
2. Warm the oil and butter in a large skillet over medium-high heat until the pan is hot. Place the salmon flesh-side down first, with the skin facing up, and sear for 5 minutes, or until it looks cooked about halfway up the sides. Turn it over and cook another 3-4 minutes, depending on how done you like it. If your skillet feels crowded, cook the salmon in batches of 2.
3. Transfer the cooked salmon out of the skillet and keep it nearby. Leave all those pan juices right where they are.
4. Put the skillet back over medium-high heat and let the butter melt into the juices. Stir in the garlic and cook just until it smells fragrant, about 30 seconds, then add the stock. Let the liquid cook down by half, scraping up the browned bits from the bottom as you go.
5. Lower the heat to low-medium. Whisk in the Dijon mustard, cream and parsley. Add the asparagus and let everything come to a gentle simmer, stirring now and then, until the asparagus is tender and the sauce has thickened. Season with salt and pepper to your taste.
6. Slide the salmon back into the skillet, scatter parsley over the top, then taste the sauce and adjust the salt and pepper if it needs it.
7. Serve.