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Creamy Dijon Salmon & Asparagus – A Cozy, Weeknight Favorite

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 4 servings
Ingredients Method

Ingredients
  

  • Salmon fillets (4 pieces, 5–6 oz each) – Skin-on or skinless, your choice.
  • Asparagus (1 bunch) – Trim off the woody ends.
  • Olive oil (2–3 tbsp) – For roasting and searing.
  • Butter (1 tbsp) – Adds richness to the sauce.
  • Shallot (1 small), finely minced – Sweet, gentle onion flavor.
  • Garlic (2 cloves), minced – Fragrant base for the sauce.
  • Dijon mustard (2 tbsp) – The star of the sauce.
  • Dry white wine or low-sodium chicken/veg broth (1/3 cup) – For deglazing and depth.
  • Heavy cream (1/2 cup) – Silky texture; you can use half-and-half in a pinch.
  • Lemon (1) – Zest and juice brighten everything.
  • Fresh dill or parsley (2–3 tbsp), chopped – Herbaceous finish.
  • Salt and freshly ground black pepper – Season at every step.
  • Optional: Red pepper flakes – A touch of heat.

Method
 

  1. Prep and preheat. Heat your oven to 425°F (220°C). Pat the salmon dry with paper towels and season both sides with salt and pepper. Snap or trim the woody ends from the asparagus.
  2. Roast the asparagus. On a large sheet pan, toss asparagus with 1–2 tablespoons olive oil, salt, and pepper. Spread in a single layer and roast for 10–12 minutes until just tender with a little char on the tips.
  3. Sear the salmon. While the asparagus roasts, heat 1 tablespoon olive oil in a large skillet over medium-high. Add salmon, presentation side down. Cook 3–4 minutes until golden. Flip and cook 2–3 minutes more. Transfer to a plate; it will finish gently in the sauce.
  4. Sauté aromatics. Lower heat to medium. Add butter to the same skillet. Stir in shallot with a pinch of salt and cook 2 minutes until softened. Add garlic and cook 30 seconds until fragrant.
  5. Deglaze. Pour in wine or broth, scraping up the browned bits. Simmer 1–2 minutes to reduce slightly.
  6. Build the sauce. Whisk in Dijon mustard, then stir in heavy cream. Simmer gently 2–3 minutes until lightly thickened. Season with salt, pepper, and a pinch of red pepper flakes if using.
  7. Add lemon and herbs. Stir in lemon zest and 1–2 teaspoons lemon juice. Taste and adjust salt, pepper, and acidity. Fold in half the dill or parsley.
  8. Finish the salmon. Nestle the salmon back into the skillet, spooning sauce over the top. Simmer on low 1–2 minutes until the salmon flakes easily and is opaque in the center (or reaches 125–130°F for medium).
  9. Serve. Plate salmon with roasted asparagus. Spoon extra sauce over everything and finish with remaining herbs and an extra squeeze of lemon if you like.