5Creamy Lemon Dill Salmon with Asparagus
This elegant one pan meal delivers rich flavor and healthy fats in a flash.
How to make it
- 1
Pat your salmon fillets dry with a paper towel. Season them generously with salt and pepper on both sides. Don't be shy, it makes a difference.
- 2
Heat a large skillet over medium high heat with a tablespoon of olive oil or avocado oil. Once hot, place the salmon fillets skin side down and cook for about 5 to 7 minutes, until the skin is crispy and golden. Flip the salmon and cook for another 3 to 5 minutes, or until it's cooked to your liking. Remove the salmon from the pan and set it aside on a plate, keeping it warm.
- 3
Add the trimmed asparagus to the same skillet, adding a tiny bit more oil if needed. Sauté the asparagus for 3 to 5 minutes, until it's tender-crisp and bright green. A little char is great.
- 4
Pour the heavy cream into the skillet with the asparagus. Stir in the chopped fresh dill. Squeeze in the juice from half of your lemon. Let the sauce simmer gently for 2 to 3 minutes, just until it thickens slightly. Taste and adjust seasonings, adding more salt, pepper, or lemon juice if you think it needs it.
- 5
To serve, arrange a salmon fillet and a portion of asparagus on each plate. Spoon that luscious creamy dill sauce generously over everything. Garnish with a fresh lemon wedge if you like. Enjoy your beautiful, easy meal!
