Cut your salmon into 4 pieces. Sprinkle it with the garlic powder and season with salt & pepper. Dredge each piece in flour on all sides.
Add the olive oil and butter to a skillet over medium-high heat. When it's hot, add the fish. Cook it for 3-4 minutes/side or until it's nicely browned. Be careful not to overcook - the salmon shouldn't be cooked fully yet. Remove salmon to a plate and set aside.
Add the chicken broth, lemon juice, Italian seasoning, and Dijon mustard to the pan. Stir until mustard has dissolved, and let it bubble for a minute or two.
Add the cream to the pan, along with the salmon. Let it cook for a few more minutes until the sauce has thickened a bit and the fish has cooked through.
Sprinkle with fresh parsley before serving. Serve immediately.
I don't recommend subbing the heavy cream with half-and-half or milk because then the sauce is likely to break because of the citrus juice, and the sauce won't thicken up as well.
See blog post for tips on cooking the fish.
Nutritional information is provided as a courtesy only and should be construed as an estimate rather than a guarantee. Ingredients can vary and Salt & Lavender makes no guarantees to the accuracy of this information.