Salmon with Mustard Cream Sauce and Asparagus
Pan-seared salmon fillets in a creamy Dijon mustard sauce, served with tender asparagus and crispy oven fries. A complete weeknight dinner that feels special but comes together in about 40 minutes.
- Total time
- 40 min
- Servings
- 4
- Calories
- 650
- Protein
- 35g
Ingredients
- 4 filets salmon fillets
- 1 bunch asparagus
- 4 cups fries
- 1 cup heavy cream
- 2 tbsp Dijon mustard
- 2 tbsp butter
- 1 tsp salt
- ½ tsp black pepper
Instructions
- 1
Preheat oven to 425°F. Spread the 4 cups fries on a baking sheet and bake until golden and crisp, about 20 minutes, shaking halfway.
- 2
While fries bake, trim the asparagus and cut into 2-inch pieces. In a large skillet, melt 1 tbsp butter over medium-high heat and add asparagus. Cook until bright green and tender-crisp, about 5 minutes. Remove to a plate.
- 3
Pat the 4 salmon fillets dry and season with 0.5 tsp salt and 0.25 tsp pepper. In the same skillet, melt remaining 1 tbsp butter over medium-high heat. Add salmon skin-side down and cook until golden and easily releases, about 4 minutes. Flip and cook 2-3 minutes more until just opaque in center. Remove to plate.
- 4
Reduce heat to medium. Add 1 cup heavy cream and 2 tbsp Dijon mustard to the skillet, scraping up browned bits. Simmer until slightly thickened, about 3 minutes. Season with remaining 0.5 tsp salt and 0.25 tsp pepper.
- 5
Return salmon and asparagus to the skillet, spooning sauce over. Serve hot with the fries alongside.
- 6
Optional: add a squeeze of lemon or a pinch of paprika to the sauce for extra brightness.
Tools you’ll need
- baking sheet
- large skillet
- spatula
- knife
- cutting board
Cook smarter
Get matched recipes for what’s in your fridge
Custrd is a free iOS app that finds real recipes from the ingredients you already have. No more grocery-list aspirations.
