Ingredients

• 2 medium salmon fillet, cut in 3 or 4 chunks
• 1 bunch of asparagus, rinsed and trimmed
• 1 teaspoon olive oil
• 2 teaspoons minced garlic
• 1/2 stick butter
• 1 tablespoon hot sauce, optional (we used Sriracha)
• Juice of 1/2 lemon
• 1 tablespoon minced parsley (or cilantro)
• Crushed red chili pepper flakes, optional
• Slices of lemon, for garnish
• 1/2 cup of white wine or veggie broth

Instructions

To make the salmon and asparagus: Season salmon with salt and pepper. Let sit while you prepare the asparagus.

First blanche the Asparagus by boiling them for 1-2 minutes. After two mins take them out of the pot and drop them in iced water.

Heat the pan to medium high heat, add the olive oil. Once the oil is hot enough add the fillet(s) skin side up fry for 3-5 mins. Then flip and fry for 2-3 mins skin side down.

Take the salmon off the pan. Turn the heat down a little bit, add minced garlic and deglaze with wine. Add butter, hot sauce, parsley, the lemon juice. Bring to a quick simmer.

Add the asparagus fry for 1-2 mins add the salmon back to the pan briefly to reheat. Serve in the pan with lemon slices as garnish.

Works great with Garlic roasted taters