30 Minute Salmon & Asparagus with Lemon-Garlic Pan Sauce

 

Calling all millennials: are you having a hard time adulting? Yeah I know the feeling. I recently made the revelation “if I clean the house more often, it will go faster each time" only to be laughed at by my boyfriend. “I could have told you that 3 years ago,” he told me.

Well, some things you just have to figure out for yourself! Like cooking a real dinner that you would be proud to feed your parents. Seriously, you can do it! Here is a quick, easy, and healthy recipe to start you off on the right foot. Pair it with a crisp Sauvignon Blanc (my go-to is Oyster Bay) for a sophisticated and summery meal. (And a good excuse to drink wine…not that you needed one…)

Of course you don’t have to be a millennial or a cooking novice to create and enjoy this meal!

A few notes before we get started:

  • You don’t have to use lemon olive oil – you could use garlic or a non-flavored olive oil. However, it is important to use good quality olive oil in this recipe. Many of the oils you find in the grocery store are already rancid or mixed with other types of oil. Unfortunately, the olive oil market is extremely corrupt! More on this here. Due to its low acidity, the high quality oil that we sell has a much higher smoke point (405 degrees F rather than 320 degrees F) and therefore can be cooked at higher temperatures such as those used in the recipe below.
  • You can nix the minced garlic if you replace the lemon olive oil with garlic olive oil. The flavor will be milder but you won’t have to worry about burning any garlic.

 

Serves 4

Ingredients:

4 6oz Salmon Filets (Here is a helpful buying guide for salmon)

1 lemon, juiced

2 Tbsps. butter

1 Tbsp. lemon olive oil + more for drizzling

3 cloves garlic, minced

1-2 bunches asparagus

1 cup dry white wine or chicken stock

8 oz dry pasta

Instructions

  1. Preheat oven to 425 degrees F.
  2. Bring water to a boil and cook/drain pasta according to directions on the package.
  3. Rinse asparagus and snap off the bottoms. These ends can be tough but naturally snap off where to stalks become tender.
  4. Spread asparagus on a baking sheet. (*Quick tip – line with tin foil for easy clean up). Drizzle with lemon olive oil and sprinkle salt and pepper. Roast 8-10 minutes in the oven or until the stalks are al-dente. They should still be bright green with a snappy texture but not overly chewy or fibrous.
  5. Heat 1 tablespoon of butter and a drizzle of lemon olive oil in a pan over medium-high heat. (*Quick tip – Butter allows for browning while oil slows the process down and prevents burning). Pat salmon dry on both sides and then place skin side down in the pan. Cook 3-4 minutes on each side, flipping in between. Remove from pan and set aside.
  6. Add minced garlic to the pan for about 30 seconds, being careful not to let it burn. Then add lemon juice and 1/2 cup chicken stock or wine. Simmer until sauce reduces and at salt/pepper to taste.
  7. Plate and serve with your head held high!