Wild Salmon with Dill-Mustard Sauce and Sautéed Asparagus
Servings 2
Ingredients
For the salmon:
8oz.Wild Salmon filet
1TablespoonOlive Oil
Salt and Pepper
1TablespoonMayonnaise
1teaspoonDijon Mustard
Fresh Dillchopped
For the asparagus:
1bunch Asparagusends trimmed
1-2TablespoonsOlive Oil
1teaspoonHerbs de Provence
Salt and Pepper
Parmesan Cheese
Instructions
Preheat your oven to 450 degrees F. Mix together the Mayo and mustard and set aside. With your salmon skin-side down, sprinkle the pink filet with salt and pepper, then spread the mayo mixture over the top coating it evenly. Place a few chopped dill fronds on top to finish.
Drizzle a tablespoon of olive oil in an oven-safe pan and heat on the stove to high heat. Place the salmon skin-side down in the pan and cook for 5-7 minutes for a nice crispy skin.
Now move the pan with the salmon into the oven to finish cooking for about 12-15 minutes depending on how thick your salmon is. You want it to turn an opaque, lighter, color and be more firm to the touch.
With that cooking, in another skillet add 1 or 2 Tabelspoons of Olive Oil and bring to med-high heat. Toss in the asparagus and sprinkle with salt and pepper. Cook for 2-3 minutes, then add the herbs de provence and cook another 3-4 minutes. Remove from heat and sprinkle with parmesan cheese to finish.