Ingredients

The following ingredients have 4 Servings
  • 1 pound fresh salmon (cut into 4 pieces)
  • 1/4 teaspoon garlic powder
  • Salt & pepper (to taste)
  • Flour (for dredging)
  • 1 tablespoon olive oil
  • 1 tablespoon butter
  • 1/2 cup chicken broth or dry white wine
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Italian seasoning
  • 1 teaspoon Dijon mustard
  • 1 cup heavy/whipping cream
  • Fresh parsley (to taste, chopped)

Instruction

  • Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.
  • Add the olive oil and butter to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's nicely browned. Be careful not to overcook - the salmon shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
  • Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.
  • Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.
  • Sprinkle with fresh parsley before serving. Serve immediately.