Michelin-Star Seared Salmon with Creamy Dill Sauce and Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 2 salmon fillets (6 oz each), skin
• on 1 lb fresh asparagus 1 cup heavy cream 2 tbsp chopped fresh dill 2 cloves garlic, minced 1/4 cup grated Parmesan cheese 1/4 tsp ground black pepper 2 tbsp olive oil Salt, to taste

Instructions

1. Preheat the oven to 400°F (205°C). Trim and wash the asparagus, then season with salt and olive oil. Arrange on a baking sheet and roast for 12 15 minutes or until tender. Set aside.
2. In a small saucepan, combine heavy cream, dill, garlic, Parmesan cheese, and black pepper. Simmer over low heat for 8 10 minutes, stirring occasionally, until slightly thickened. Remove from heat and keep warm.
3. Season the salmon fillets with salt on both sides. In a non stick skillet or ovenproof pan, heat olive oil over medium high heat. Sear the salmon for 4 5 minutes per side, depending on thickness, until golden brown and cooked through. If using an ovenproof pan, finish in the preheated oven for 3 4 minutes.
4. Plate the seared salmon alongside roasted asparagus, drizzle with dill cream sauce, and serve immediately.

Chef’s Insight

The key to perfect seared salmon is to sear it skin-side down first, then flip and cook until just opaque in the center.

Notes

This recipe is designed for a standard diet and requires advanced cooking skills to achieve the desired results.