Grilled Salmon and Asparagus in Dill Lemon Cream Sauce

Grilled Salmon and Asparagus in Dill Lemon Cream Sauce

 

Grilled Salmon and Asparagus in Dill Lemon Cream Sauce
Grilled Salmon and Asparagus in Dill Lemon Cream Sauce
Ingredients
  • 1 pound fresh wild salmon fillet
  • 1 bunch of thin tender asparagus, woody stems removed
  • 1 pound dried Pappardelle pasta cooked al dente
  • 1 shallot thinly sliced
  • 1 clove garlic minced
  • 1/2 cup crisp dry white wine
  • 2 cups heavy cream
  • 5 Tbsp . Tastealotta Wild Fernleaf Dill Olive Oil
  • 3 Tbsp . fresh lemon juice
  • 1 Tbsp . fresh dill and/or flat leaf parsley to garnish
  • salt and freshly ground pepper to taste
Instructions
  1. Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoons of Tastealotta Wild Fernleaf Dill Olive Oil whisked with 1 tablespoon of lemon juice.
  2. Season both the salmon and the asparagus liberally with salt and freshly ground pepper.
  3. Grill (or broiboth the salmon and the asparagus until just cooked. Be very careful not to overcook - it is better to err on the side of undercooking. The most important thing is to sear the salmon and the asparagus on the exterior.
  4. After grilling, cut the asparagus into 2" pieces and break the salmon into large, meaty chunks and set aside.
  5. Bring a large pot of salted water to boil.
  6. Cook the dried pasta according to the package directions. If using fresh pasta, cook for 2 minutes and drain well.
  7. In a sauté pan, heat 2 tablespoons of the Tastealotta Wild Fernleaf Dill Olive Oil over medium heat.
  8. Add the sliced shallots and cook until tender.
  9. Add the garlic and sauté for 1 more minute - be careful not to burn the garlic.
  10. Add the wine and lemon juice and continue cooking until the liquid is reduced by half.
  11. Add the cream and the remaining Tastealotta Wild Fernleaf Dill Olive Oil. Stir until mixture simmers and thickens.
  12. Season with salt and pepper to taste.
  13. To serve, add the asparagus to the pan with the sauce and cook for an additional 2 minutes, being careful not to turn the asparagus mushy.
  14. Add the salmon chunks and cook to warm through, being careful not to break up the chunks.
  15. Ladle over drained pasta and serve garnished with dill and/or flat leaf parsley.
Recipe Notes

Don't be afraid to multi-task when preparing this dish. You can have pasta water heating while the salmon and asparagus are cooking. You can also begin the sauce prep - just stop before adding the cream until the dish is ready to be finished.

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