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Melt butter in a small dish. Stir dijon mustard, minced garlic, and chopped green onion into the butter to make a marinade and set this aside. Next, cut salmon into 4-ounce filets and pat the flesh dry with paper towels.
Brush the dijon marinade over the salmon filets. It’s recommended you let your salmon marinate for approximately 3 hours. You can choose to lengthen or shorten the marination time to your preference for cooking.
When you’re ready to cook the rest of the meal, prepare asparagus stalks by adding them to a pot of boiling water on your stove. Cook the asparagus until it’s tender, which should only be about 5 minutes or even less. Transfer the asparagus to a bowl of ice water to stop the cooking process.
Slice your mushrooms and add them to a bowl, and set the bowl aside somewhere with the asparagus. Begin heating olive oil in a large skillet over high heat. Once the oil is smoking, add the salmon fillets flesh-side down to the skillet. Cook the salmon until the marinade on the salmon chars to a crispy browned color.
Flip the salmon over and reduce the heat only slightly. Cover the fish with a pan lid to help it cook through while the skin gets crispy on the other side. You can cook the salmon to either be well-done or however you desire. Set the cooked salmon aside and keep the skillet on your stove.
Deglaze the skillet by melting cold butter over medium heat. Add your asparagus and sliced mushrooms to the melted butter and season the skillet with garlic powder, onion powder, and paprika. Salt and pepper the skillet to taste (these ingredients are not included in the recipe). Continue cooking the vegetables until the mushrooms are tender and browned.
Pour almond milk and cream into the skillet. Bring the skillet to a simmer, then nestle the salmon filets evenly within the skillet. Spoon some creamy sauce over the fish as the skillet simmers down to a thicker consistency – about 5 or so minutes. Serve hot!