Ingredients:

  • 2 (6-ounce/170g) salmon fillets
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon kosher salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1 tablespoon butter (14g)
  • 1 pound (454g) asparagus, trimmed
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon kosher salt (1.25ml)
  • 1/8 teaspoon black pepper (0.6ml)
  • 2 tablespoons unsalted butter (28g)
  • 2 cloves garlic, minced
  • 1/4 cup dry white wine (60ml)
  • 1/2 cup heavy cream (120ml)
  • 2 tablespoons lemon juice, freshly squeezed (30ml)
  • 2 tablespoons fresh dill, chopped
  • Salt and pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
  2. Roast for 10-12 minutes, or until tender-crisp.
  3. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Add salmon, skin-side down (if using skin), and sear for 4-6 minutes, or until the skin is crispy and golden brown (if using skin).
  5. Flip the salmon and add butter to the pan. Cook for another 2-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Aim for an internal temperature of 145°F (63°C).
  6. Melt butter in a small saucepan over medium heat. Add garlic and sauté until fragrant.
  7. Pour in white wine and simmer until reduced by half.
  8. Stir in heavy cream and lemon juice. Bring to a simmer and cook until slightly thickened.
  9. Stir in fresh dill. Season with salt and pepper to taste.
  10. Serve salmon immediately, topped with lemon-dill sauce, alongside roasted asparagus.