PAN SEARED SALMON
WITH DILL BUTTER AND ROASTED
ASPARAGUS
Ingredients
1 lb. thin to medium stalk asparagus spears
2 tsp. sesame seed oil
Himalayan sea salt and fresh-ground pepper to taste
2 6-oz wild-caught salmon fillets (not farm-raised)
1/2 Tbs. grapeseed or sesame seed oil
Himalayan sea salt and fresh-ground pepper to taste
2 Tbs. grass-fed butter, room temp.
1/4 tsp. dried dill or 3/4 tsp. fresh dill
1 garlic clove, finely minced
Zest of half an organic lemon, plus lemon wedges
Instructions
Asparagus
- Preheat oven to 400°F.
- Line a baking sheet with parchment paper or foil
- Trim tough ends of asparagus spears, place on baking sheet and toss with sesame oil, sea salt and pepper.
- Roast for 20-30 minutes, to desired doneness. Check after 15 minutes to turn spears.
Salmon
- Preheat a medium sized skillet over medium-high heat. Salt and pepper the salmon.
- Make dill butter – combine butter, dill, garlic and lemon zest in a small bowl and set aside.
- Pour oil into heated pan, add salmon (skin side up), cooking for 4-5 minutes. Flip the salmon over, cooking for 4-5 more minutes. (cook time depends on the thickness and size of your salmon – salmon will turn opaque, be firm to the touch and reach 135°F).
- Remove salmon from pan, topping with the dill butter. Squeeze lemon wedges onto salmon, if desired.