Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin on or off
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 4 tablespoons unsalted butter (56g)
  • 2 cloves garlic, minced
  • 2 tablespoons fresh lemon juice (30ml)
  • 2 tablespoons fresh dill, chopped
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)
  • 1 pound asparagus, trimmed (454g)
  • 1 tablespoon olive oil (15ml)
  • 1/4 teaspoon sea salt (1.5g)
  • 1/4 teaspoon black pepper (1.5g)

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 asparagus for 10-12 minutes, or until tender-crisp.
  3. Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Place salmon skin-side down (if using skin) in the skillet.
  5. Cook for 5-7 minutes, or until the skin is crispy and golden brown (or until the flesh is nicely seared if skinless).
  6. Flip the salmon and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C). The salmon should flake easily with a fork.
  7. While salmon cooks, melt butter in a small saucepan over medium heat. Add garlic and cook for 1 minute, until fragrant.
  8. Stir in lemon juice, dill, salt, and pepper. Whisk to combine.
  9. Place roasted asparagus on plates. Top with pan-seared salmon. Drizzle generously with lemon-dill butter sauce.