Pan-Seared Salmon with Asparagus Beurre Blanc and Citrus Butter

Ingredients

• 1 lb salmon fillet, skin removed, cut into 6 equal portions
• 2 lemons
• 1 lb fresh asparagus, trimmed
• 4 tbsp unsalted butter, softened

Instructions

Step 1: Prepare the Asparagus

Preheat the oven to 425°F (220¼cC). Line a baking sheet with parchment paper. Trim the asparagus to 1-inch pieces. Place the asparagus on the prepared baking sheet in a single layer. Drizzle with 1 tablespoon of olive oil and sprinkle with salt and pepper. Toss to coat. Roast in the preheated oven for 12-15 minutes or until tender and slightly caramelized. Remove from the oven and let cool.

Step 2: Make the Citrus Butter

In a small bowl, combine the softened butter, lemon zest, and lemon juice. Whisk until smooth. Season with salt and pepper to taste. Cover and refrigerate for at least 10 minutes to allow the flavors to meld.

Step 3: Sear the Salmon

Heat a heavy-bottomed cast iron skillet over medium-high heat. Season the salmon portions with salt and pepper. Add 1 tablespoon of olive oil to the preheated skillet. Sear the salmon for 2-3 minutes per side or until cooked through. Transfer the salmon to a plate and cover with foil to keep warm.

Step 4: Make the Beurre Blanc

In the same skillet, add the remaining 2 tablespoons of butter. Once melted, add the whisked egg yolks and lemon juice. Whisk constantly over medium heat until the sauce thickens and emulsifies. Remove from the heat and stir in the chopped asparagus. Season with salt and pepper to taste.

Step 5: Finish the Dish

To serve, place a salmon portion on a textured ceramic plate. Spoon the asparagus beurre blanc over the top. Dollop with citrus butter and garnish with fresh herbs. Serve immediately and enjoy.