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–+ servings

Wild Salmon with Dill-Mustard Sauce and Sautéed Asparagus

Servings 2

Ingredients

For the salmon:

  • 8 oz. Wild Salmon filet
  • 1 Tablespoon Olive Oil
  • Salt and Pepper
  • 1 Tablespoon Mayonnaise
  • 1 teaspoon Dijon Mustard
  • Fresh Dill chopped

For the asparagus:

  • 1 bunch Asparagus ends trimmed
  • 1-2 Tablespoons Olive Oil
  • 1 teaspoon Herbs 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.
  • Enjoy!