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Export 11 ingredients for grocery delivery
Step 1
Pat dry salmon fillets with paper towels.
Step 2
Heat olive oil and butter in a large skillet over medium-high heat.
Step 3
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.
Step 4
Cook for about 4 to 5 minutes, or until browned and cooked three quarters of the way through.
Step 5
Flip over and cook for 4 more minutes, or until cooked through.
Step 6
Remove fish from skillet and transfer to a plate; keep them covered. DO NOT discard the juices in the skillet.
Step 7
Return skillet to the heat and melt the remaining butter.
Step 8
Stir in minced garlic and continue to cook for 30 seconds, stirring very frequently.
Step 9
Slowly whisk in the chicken broth and scrape up all the browned bits from the bottom of the skillet.
Step 10
Bring to a simmer; lower heat to medium and cook for 3 minutes.
Step 11
Whisk in the cream and dijon mustard; add in the asparagus.
Step 12
Add the salmon back into the skillet and simmer over medium-low heat for 4 minutes or until asparagus is fork tender and sauce is thickened. If you want a creamier, thicker sauce, continue to cook until sauce is reduced to a desired consistency. You can also add some butter, stir it through, and cook until creamy.
Step 13
Remove from heat.
Step 14
Sprinkle with parsley.
Step 15
Serve.
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