Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin on, preferably wild-caught
  • 1 tablespoon / 15 ml olive oil
  • 1/2 teaspoon / 2.5 ml kosher salt
  • 1/4 teaspoon / 1.25 ml freshly ground black pepper
  • 1 pound / 450g asparagus, trimmed
  • 1 tablespoon / 15 ml olive oil
  • 1/4 teaspoon / 1.25 ml kosher salt
  • 1/8 teaspoon / 0.6 ml freshly ground black pepper
  • 2 tablespoons / 30g unsalted butter
  • 2 cloves garlic, minced
  • 1/4 cup / 60 ml dry white wine (such as Sauvignon Blanc)
  • 1/2 cup / 120 ml heavy cream
  • 2 tablespoons / 30 ml fresh lemon juice
  • 2 tablespoons / 30 ml freshly chopped dill
  • 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.
  2. Roast in the preheated oven 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. Place salmon fillets skin-side down in the hot skillet. Sear for 5-7 minutes, or until the skin is crispy and golden brown.
  5. Flip the salmon fillets and cook for another 2-3 minutes, or until cooked through and the internal temperature reaches 145°F (63°C).
  6. While the salmon is cooking, melt butter in a small saucepan over medium heat. Add garlic and cook until fragrant (about 30 seconds).
  7. Add white wine and bring to a simmer. Reduce the wine by half (about 2-3 minutes).
  8. Stir in heavy cream, lemon juice, and dill. Season with salt and pepper to taste. Simmer for 1-2 minutes, or until the sauce has thickened slightly.
  9. Place roasted asparagus on plates. Top with pan-seared salmon and drizzle with lemon-dill sauce. Serve immediately.