Creamy Dijon Salmon

Bahan-bahan (4 porsi)

• 1 tablespoon olive oil
• 1 tablespoon unsalted butter
• 21 ounces salmon filets (skin on or off)
• 1 pinch salt (to taste)
• 1 pinch cracked pepper (to taste)
• 1 teaspoon garlic powder
• 1/2 teaspoon mild paprika
• 1 tablespoon unsalted butter
• 4 cloves garlic (minced)
• 3/4 cup low-sodium chicken stock ( or broth)
• 1 cup heavy cream (or half and half)
• 1 heaped tablespoon Dijon mustard (adjust to your taste)
• 2 tablespoons fresh parsley (chopped)
• 1 pound asparagus stalks (woody ends trimmed)
• 3 lemon wedges (to serve)