Zesty Salmon with Creamy Dill Asparagus

How to make it

1. 1

   Preheat your oven to 400°F (200°C). Trim the woody ends off your asparagus spears. Drizzle them with a little olive oil, salt, and pepper on a baking sheet. Roast for about 10-12 minutes until tender-crisp.

2. 2

   Pat your salmon fillets dry with a paper towel. Season both sides generously with salt and pepper.

3. 3

   Heat a skillet over medium-high heat with a tablespoon of olive oil. Once hot, place the salmon fillets skin-side down. Cook for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, or until cooked through to your liking. Remove the salmon from the skillet and set aside.

4. 4

   In the same skillet, reduce the heat to medium-low. Pour in the heavy cream. Squeeze in the juice from half of your lemon. Stir in the fresh chopped dill. Let it gently simmer for 2-3 minutes, just until it slightly thickens. Taste and add more salt, pepper, or lemon juice if you like.

5. 5

   Plate your roasted asparagus, top with a salmon fillet, and generously spoon the creamy lemon dill sauce over everything. Garnish with a fresh lemon wedge if desired.