Salmon with Asparagus

We enjoy fish dinners that's no secret. 

Salmon is one of our favorite types of fish  to prepare largely due to its versatility and taste, not to mention health benefits. A favorite vegetable we enjoy is asparagus, especially when readily available in local markets. 

Finding a recipe that combined both of these favorite foods and was also (very) easy made this a perfect meal. And, it's really very good as well.

This recipe is from Complete Cooking for Two Cookbook from America's Test Kitchen and as the title states, it serves 2 people.

Salmon with Asparagus and Herb Dressing

• 2 (4 to 8 oz.) skin-on salmon fillets, 1-1/2 in. thick
• Salt and pepper
• 1/4 C olive oil
• 1 TBSP unsalted butter
• 8 oz. thick asparagus, trimmed
• 4 tsps lemon juice
• 1 small shallot, minced
• 2 tsp minced fresh parsley, basil or mint
• 1/2 tsp Dijon mustard

1. Pat salmon dry with paper towels and season with salt and pepper. heat 2 teaspoons olive oil in 10-inch non-stick skillet over medium-high heat. Lay fillets skin side up in skillet, cook about 5 minutes until well browned on first side. Use tongs and gently flip over, reduce heat to medium and cook until center of fish is still translucent when checked with tip of paring knife. Transfer to serving plate and tent loosely with aluminum foil.
2. Wipe skillet clean. Add butter and 1 teaspoon olive oil and heat over medium heat until butter melts. Add half of asparagus to skillet with tips pointed in one direction and other half with tips pointed in opposite direction. Sprinkle with salt and shake into even layer.
3. Cover and cook about 5 minutes until spears are bright green and still crisp. Uncover, increase heat to high and continue cooking, 5 to 7 minutes, until spears are tender and well-browned on one side. use tong to move spears from center of skillet to edge of pan to ensure that all are browned.
4. Whisk remaining 3 tablespoons olive oil, lemon juice, shallot, parsley, and mustard in small bowl and season with salt and pepper to taste. Transfer asparagus to plate and add fillets then drizzle with dressing and serve.
   

Both Grenville and myself gave this dish a forks up. It will definitely be on a future dinner menu.

When asparagus are no longer available, I will substitute fresh green beans.