Salmon with Lemon Dill Cream and Asparagus

Ingredients

• 4 salmon fillets, 6 oz (170 g) each, skin on or off
• 1 lb (454 g) asparagus, woody ends snapped off
• 1/2 cup (120 ml) heavy cream
• 1 lemon, zested and juiced (about 2 tbsp / 30 ml juice)
• 2 tbsp fresh dill, chopped (or 2 tsp dried)
• 1 tbsp (15 ml) avocado oil, divided
• 2 cloves garlic, minced
• 1 tsp salt, 1/2 tsp pepper

How to make it

1. Prep everythingPat the salmon dry and season both sides with most of the salt and pepper. Snap the woody ends off the asparagus. Zest and juice the lemon, mince the garlic and chop the dill.
2. Sear the salmonHeat 2 tsp avocado oil in a large 12-inch (30 cm) nonstick or cast iron skillet over medium-high heat until it shimmers. Lay the salmon in skin side (or presentation side) down and cook 4 minutes without moving it, until the bottom is crisp and golden. Flip and cook 2 to 4 minutes more until it flakes easily and reaches 145°F (63°C), then move to a plate.
3. Cook the asparagusAdd the remaining 1 tsp oil and the asparagus to the same skillet with a pinch of salt. Cook 4 to 5 minutes over medium-high, tossing a few times, until bright green, spotted brown and just tender when pierced with a knife. Move it to the plates.
4. Make the lemon dill creamLower the heat to medium, add the garlic and stir for 30 seconds. Pour in the cream and simmer 2 to 3 minutes, until it thickens enough to coat a spoon. Turn off the heat, then stir in the lemon zest, lemon juice and dill and season with a pinch of salt.
5. ServeSet each salmon fillet next to the asparagus and spoon the lemon dill cream over the top. Eat right away; leftovers keep 2 days in the fridge and are great cold or gently rewarmed at 50% power in the microwave.