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jalynparis
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Cut your salmon into 4 pieces. Sprinkle each piece with the garlic powder and season with salt & pepper. Coat each piece in flour on all sides.
Add the olive oil and butter to a skillet over medium-high heat. When the pan is hot, add the fish. Cook the salmon for 3-4 minutes/side or until it's nicely browned. Don't overcook - the salmon shouldn't be cooked fully yet. Remove the fish to a plate and set it aside.
Add the chicken broth, lemon juice, and Dijon mustard to the skillet. Stir until the mustard has been incorporated, and let it bubble for 1-2 minutes.
Add the cream and dill to the pan and give it a good stir.
Place the salmon back in the pan and let it cook for another 5 minutes or so until the sauce has thickened a bit and the fish has cooked through. Season with extra salt & pepper if needed. I like to serve it with fresh chopped parsley and a squeeze of lemon juice over the fish.