Pan-Seared Salmon With Asparagus And Dill Sauce Recipe

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

INSTRUCTIONS:

For the asparagus:

1. Preheat the oven to 400°F.
2. 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:

1. Heat oil in a large skillet over medium-high heat until hot but not smoking.
2. 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.
3. 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:

1. 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:

1. 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

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