SALMON WITH ASPARAGUS AND LEMON CREAM SAUCE

 

 

It would be best if you can find some thick green asparagus. You will enjoy this lemony sauce with the fish and vegetables! This recipe is absolutely delicious! Pair with a Sancerre, Sauvignon Blanc from the Loire Valley.

 

Preparation: 30 min; cooking time: 45 min.

Serving 4

 

4 salmon fillets (about 2 lbs., skin on)

2 lbs. green asparagus

1 ½ cup heavy cream

1 fresh lemon juice

½ tsp. turmeric

¼ tsp. cumin

Salt and pepper

 

Cut 1 inch of the bottom part of the asparagus. Wash the asparagus and place them in the basket of a pressure cooker and steam them 8 minutes.

Preheat the oven to 430 F.

Combine the heavy cream with the lemon juice, turmeric and cumin in a small saucepan. Season with salt and pepper. Bring the sauce to a gentle boil, reduce the heat and simmer 20 minutes.

Place the salmon fillets on parchment paper lined on a baking sheet. Season with salt and pepper. Roast 15 minutes.

When serving the salmon, discard the skin.

Place the salmon over the asparagus and serve with the sauce.

 

Bon Appetit!