Directions
Step 1: Cook the Salmon
Pat the salmon fillets dry with a paper towel and season both sides with salt, black pepper, paprika, and garlic powder.
Heat olive oil and butter in a pan over medium-high heat.
Place the salmon fillets skin-side down and cook for 4-5 minutes until golden and crispy. Flip and cook for another 3-4 minutes until cooked through. Remove from the pan and set aside.
Step 2: Make the Creamy Garlic Mushroom Sauce
In the same pan, melt 1 tablespoon of butter over medium heat.
Add the sliced mushrooms and cook for 3-4 minutes until browned and tender.
Stir in the minced garlic and cook for another 30 seconds until fragrant.
Pour in the chicken broth and let it simmer for 2 minutes.
Stir in the heavy cream, Dijon mustard, salt, and black pepper. Simmer for 2-3 minutes until the sauce thickens slightly.
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