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.