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–+ servings
5 from 3 votes

One-Pot Salmon in Tarragon Mustard Cream Sauce and Asparagus

30 minutes
easy
Serves 5
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Pan-seared salmon fillets nestled in a creamy mustard sauce with bright green asparagus

Ingredients 

  • 4 – 6 salmon fillets 6–8 oz each
  • Kosher salt
  • Black pepper
  • 1 tbsp olive oil or avocado oil
  • 1 tbsp butter
  • 2 shallots finely minced
  • 2 large or 3 small spring onions thinly sliced (white parts for the sauce, greens reserved for garnish)
  • OR substitute: 1 small leek thinly sliced (white + pale green parts)
  • ¾ cup dry white wine
  • ¾ cup chicken stock
  • ½ cup heavy cream to start then add more to taste if desired
  • 1½ tbsp Dijon mustard
  • 1 tsp whole grain mustard optional
  • 1 bunch asparagus woody ends trimmed
  • 1 – 2 tbsp fresh tarragon finely chopped
  • Optional: ½ cup thinly sliced sorrel or a handful baby spinach
  • Optional finishing balance: a drizzle of maple syrup or honey if needed

Directions 

  • Pat the salmon very dry and season well with salt and pepper.
  • Heat oil in a multi-cooker on sauté mode or in a braiser/Dutch oven over medium heat.
  • Sear salmon skin-side down first for 2–3 minutes until lightly golden. Add butter, flip briefly for about 30 seconds, then remove to a plate. The salmon should not be cooked through.
  • Lower the heat slightly. Add shallots and the white/light-green parts of the spring onions (or leeks, if using). Cook gently 2–3 minutes until soft and translucent.
  • Deglaze with white wine and let reduce 2–3 minutes, scraping up any browned bits.
  • Add chicken stock and simmer another 2–3 minutes.
  • Stir in Dijon mustard and whole grain mustard. Add ½ cup heavy cream to start, then simmer gently for 3–4 minutes. Add additional cream to taste if you prefer a richer sauce.
  • Nestle the salmon back into the sauce and scatter asparagus around the fish.
  • Cover and cook gently: multi-cooker, low mode, 6–8 minutes; or stovetop, very low heat, 5–7 minutes.
  • Stir in the chopped tarragon. If using sorrel, add it now and let it wilt.
  • Taste the sauce. If it feels slightly sharp from the mustard or wine, add a very small drizzle of maple syrup or honey to balance.
  • Spoon sauce and asparagus onto plates, place salmon on top, and garnish with the reserved spring onion greens.