Spanish-Inspired Seared Salmon with Saffron Cream Sauce and Roasted Asparagus

Allergens

Contains no common allergens unless specified.

Ingredients

• 4 salmon fillets (6 oz each), skin on 2 cups fresh asparagus, trimmed 1/2 cup heavy cream 1/2 teaspoon saffron threads, crushed 2 tablespoons olive oil, divided 1/4 teaspoon ground black pepper 1/2 teaspoon salt, divided 1/4 cup white wine 2 cloves garlic, minced 2 tablespoons unsalted butter Fresh parsley, for garnish

Instructions

1. Preheat the oven to 400°F (200°C).
2. Season the salmon fillets with half of the salt and pepper.
3. In a large, non stick skillet, heat one tablespoon of olive oil over medium high heat.
4. Add the salmon fillets to the skillet and cook for 4 minutes on each side until golden brown and cooked through. Transfer the fillets to an oven safe dish and bake for 5 minutes or until desired doneness is reached. Remove from the oven and set aside.
5. Toss the asparagus with the remaining olive oil, salt, and pepper. Spread them out on a lined baking sheet and roast in the preheated oven for 8 10 minutes, or until tender and slightly charred.
6. In a small saucepan, combine white wine, garlic, and crushed saffron threads. Bring to a simmer over medium heat, then reduce the heat to low and let it infuse for 5 minutes.
7. Add heavy cream to the saucepan with the saffron mixture and cook over low heat until slightly thickened.
8. Whisk in the butter until fully incorporated. Season with salt and pepper to taste.
9. To plate, place two asparagus spears at a diagonal on each dish, then top with a seared salmon fillet. Spoon the saffron cream sauce over the salmon and garnish with fresh parsley. Serve immediately.

Chef’s Insight

The perfect balance of flavors and textures creates an unforgettable dining experience.

Notes

Use high-quality saffron for the best flavor and color.