
How To Make Creamy Dijon Salmon
Our rich and creamy salmon recipe is made with just a couple of ingredients for a hearty meal! Whip this up in under 30 minutes.
Serves:
Ingredients
For Salmon:
- 1tbspolive oil
- 1tbspunsalted butter
- 21ozsalmon filets,skin on or off
- Salt and pepper,to taste
- 1tspgarlic powder
- ½tspmild paprika
For Creamy Dijon Sauce:
- 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
Instructions
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Pat the salmon dry with a paper towel, then season the salmon all over with salt, pepper, garlic powder and paprika.
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Heat the oil and butter in a large skillet over medium-high heat until hot.
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Sear flesh-side down for 5 minutes or until cooked halfway up.
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Flip and cook for a further 3 to 4 minutes or until cooked to liking.
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Once cooked, remove the salmon from the pan and set aside.
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Return the pan to medium-high heat, then melt the butter in the salmon juices.
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Sauté the garlic for 30 seconds until fragrant, then pour in the stock.
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Allow the liquid to reduce to half while scraping the browned bits from the bottom of the pan.
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Reduce the heat to low-medium heat.
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Whisk in the Dijon mustard, cream and parsley.
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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.
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Add the salmon back into the pan, sprinkle with parsley, and adjust the salt and pepper, if needed.
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Serve, and enjoy!
Nutrition
- Calories:Â 641.34kcal
- Fat:Â 51.79g
- Saturated Fat:Â 22.52g
- Trans Fat:Â 0.23g
- Monounsaturated Fat:Â 16.15g
- Polyunsaturated Fat:Â 7.37g
- Carbohydrates:Â 10.07g
- Fiber:Â 3.33g
- Sugar:Â 4.17g
- Protein:Â 35.83g
- Cholesterol:Â 178.64mg
- Sodium:Â 919.13mg
- Calcium:Â 102.12mg
- Potassium:Â 924.19mg
- Iron:Â 3.56mg
- Vitamin A: 351.86µg
- Vitamin C:Â 19.71mg
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