Asparagus - C'est la Saison des Asperges! Salmon Recipe with Low-Fat Lemon Dill Sauce

C'est la saison des asperges!  Asparagus season! In France, the season is February-June and April is know to be prime time. I had the pleasure of cooking and eating asparagus in France during this time and unforgettable. When you eat fruits and vegetables during their peak season, the flavors are fresh and more genuine. 

Open Market Nice, France

Aspareges avec aïoli au citron 

Matignon Restaurant, 3 avenue Matignon, Pairs, 8e

This salmon recipe is delicious with a creamy sauce, lower in fat with fresh lemon and dill flavors.  This rich tasting sauce is an alternative to hollandaise and perfect for fish and asparagus, poached egg recipes, broccoli and haricots verts!  You may want to double or even triple the recipe. Kids love this sauce! You can add roasted potatoes with herbs or a grain to this meal.

Ingredients

Serves 4 
4, 6-8 oz wild salmon fillets with skin
4 T non-fat plain Greek style yogurt
1-2 T Dijon Mustard (add 1 T for more mild Dijon flavor)
1 squeeze fresh lemon juice
1/2 tsp lemon zest
1/4 C fresh dill, washed and minced or use high quality dried dill.
Dill springs for serving (OPTIONAL)
1 large shallot, finely minced (OPTIONAL)
1 bunch asparagus
Extra virgin olive oil
Salt & fresh pepper

Prep
*The preparation of this meal all takes place in under 20 minutes! Get organized and it will be easy.
-Preheat oven 425 F
-Peel and trim asparagus (see photo).
-Finely mince shallots.
-Pat salmon fillets dry with paper towel.
-Mix yogurt, mustard, lemon with a good pinch of salt and pepper in a bowl. TASTE.
-Also decide how you will plate your dish.

Asparagus
**Oven roast the asparagus as you will be multi-tasking on the cook top and need to focus ;)
-Preheat oven to 425 F
-Peel and trim asparagus so all are same length.
-Coat spears with olive oil, salt and pepper.
-Place on sprayed sheet pan and roast for 15-20 minutes (time will vary according to thickness).
-I add 1/2 C water to the sheet pan.
-You will sear salmon and heat sauce during this cooking time.

Peel and trim asparagus

Sauce
-Med low heat, small pan, 1 T olive oil to sweat the shallot for 3 min.  Stir to avoid burning and take off heat if need be.  If you brown shallots, wipe pan clean and start this step over :)   
-Change to low heat and add the mustard mixture to pan and whisk for 3 minutes. TASTE.
-Add more salt and pepper if needed.  TASTE.
-You will add the fresh dill when you warm sauce before serving.
-Turn off burner.

Salmon
-Med high heat on a back burner directly under your exhaust fan.
-Cooking time may vary according to the thickness of your salmon fillets. Plan on 2-3 minutes each side for medium. 
-You can also cook salmon in oven 375 F for 15-18 minutes.
-A large non-stick saute pan is best or use 2 smaller pans for 4 fillets.
-Spray pan well with high heat version non-stick grape seed oil spray or coat with grape seed oil.
-Pat fish dry with paper towel.
**Salt and pepper both sides of the raw fish.
-Sear skin side down for 2 minutes.  It will get smokey and this does not mean it is burning.
-Turn down to medium heat.
-Carefully turn fillets over and sear for 2-3 minutes.
**Turn on burner for sauce to warm, add the fresh dill and whisk.
-Turn off burners and remove all pans from heat.
-Garnish with dill springs (OPTIONAL).
-Serve immediately w sauce and roasted asparagus.

Easy plating at home!

Happy Spring!