Pan Seared Salmon With Dill Butter And Roasted Asparagus

PAN SEARED SALMON WITH DILL BUTTER AND ROASTED ASPARAGUS

Ingredients

• 1 lb. thin to medium stalk asparagus spears
• 2 tsp. avocado oil
• Himalayan sea salt and fresh-ground pepper to taste
• 2 6-oz wild-caught salmon fillets (not farm-raised)
• 1/2 Tbs. coconut or avocado 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

1. Preheat oven to 400°F.
2. Line a baking sheet with parchment paper or foil
3. Trim tough ends of asparagus spears, place on a baking sheet, and toss with avocado oil, sea salt, and pepper.
4. Roast for 20-30 minutes, to the desired doneness. Check after 15 minutes to turn spears.

Salmon

1. Preheat a medium-sized skillet over medium-high heat. Salt and pepper the salmon.
2. Make dill butter – combine butter, dill, garlic, and lemon zest in a small bowl and set aside.
3. Pour oil into a 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).
4. Remove salmon from pan, topping with the dill butter. Squeeze lemon wedges onto salmon, if desired.