Salmon with Mustard Cream Sauce and Asparagus

Step 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.

Step 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.

Step 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.

Step 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.

Step 5

Return salmon and asparagus to the skillet, spooning sauce over. Serve hot with the fries alongside.

Step 6

Optional: add a squeeze of lemon or a pinch of paprika to the sauce for extra brightness.