Ingredients:
For the asparagus:
- 2 pounds fresh asparagus spears
- 1 tablespoon olive oil
- Kosher salt
- fresh ground pepper
For the salmon:
- 1 to 2 tablespoons olive oil
- 4 skinless salmon filets (4 to 6 ounces each)
- Kosher salt
- fresh ground pepper
For the dill sauce:
- ½ cup sour cream
- 2 tablespoons finely chopped fresh dill
- 1 small garlic clove pressed or finely chopped
- ½ teaspoon dijon mustard
- pinch of kosher salt
- pinch of fresh ground pepper
For serving:
- fresh dill fronds for garnish
Cooking Instructions:
For the asparagus:
- Preheat the oven to 400°F.
- Break off and discard the tough woody ends of the spears. Place asparagus on a rimmed baking sheet. Drizzle with olive oil and toss to coat asparagus. Arrange asparagus in a single layer. Sprinkle with salt and pepper. Roast until crisp-tender, about 15 minutes.
For the salmon:
- Heat oil in a large skillet over medium-high heat until hot but not smoking.
- Dry salmon filets with paper towels and season with salt and pepper. Place salmon top side down in the skillet. Cook 2 filets at a time if needed to allow spacing between filets in the pan in order for them to sear properly.
- Cook salmon for 2 to 3 minutes until edges are browned. Flip salmon and cook 2 to 3 minutes until the center is opaque or to desired doneness.
For the dill sauce:
- Stir together sour cream, dill, garlic, mustard, salt, and pepper in a small bowl until combined. Serve immediately or make the sauce a day in advance and chill until serving.
For serving:
- Divide asparagus and arrange on the center of four plates. Set a salmon filet on top of each. Put a dollop of dill sauce over filets or serve on the side. Garnish with fresh dill fronds if desired.
Source: Magnolia Days
