Salmon and Asparagus with Dijon Cream
Feel free to use other herbs here. Tarragon would be a great substitution.
Servings 4
Calories 558kcal
Ingredients
- 2 tablespoon butter or avocado oil
- 2 pounds salmon filets with skin
- 3 cloves garlic minced
- 1 cup chicken broth
- 3/4 cup heavy cream or coconut cream, if dairy-free
- 1 tablespoon Dijon mustard
- 1 pound asparagus hard ends trimmed off, cut into 1/2 inch lengths
- 1 tablespoon parsley minced, and more for garnish
Instructions
- Thoroughly dry the salmon and season both sides with salt and pepper. Heat a cast iron skillet or nonstick pan over medium heat, add two tablespoons avocado oil and heat till shimmering. Add a salmon filet, skin side down and press it firmly against the pan for 15 seconds with a spatula. Repeat with each piece of salmon, pressing each one to ensure contact with the pan. Continue cooking fish, pressing occasionally to maintain skin contact with the pan until it is cooked to your liking, roughly 5 more minutes. Then flip the fish once and briefly cook on the other side for another 15 seconds or so. For more details, see here.
- Place the salmon on a plate and set aside to rest while you prepare the sauce. In the now empty pan, add the garlic and cook until fragrant, about 1 minute. Then add the stock and reduce by half, scraping up any browned bits, about 5-10 minutes.
- Reduce the heat to medium and add the mustard and cream, whisking until smooth. Add in the asparagus and cook until the sauce is slightly thickened and the asparagus is tender, another 5 minutes or so. Taste and season with salt and pepper. Stir in parsley, return the salmon to the pan to warm through and serve.
Nutrition
Calories: 558kcal | Carbohydrates: 7g | Protein: 49g | Fat: 37g | Saturated Fat: 16g | Cholesterol: 201mg | Sodium: 428mg | Potassium: 1430mg | Fiber: 3g | Sugar: 2g | Vitamin A: 1863IU | Vitamin C: 13mg | Calcium: 91mg | Iron: 4mg