Ingredients
1shallotfinely minced
4garlic clovesfinely minced
1/4cupwhite winechardonnay, pinot grigio, or sauvignon blanc
1/4cupwhite wine vinegar
1/8cupheavy whipping cream
1cupbuttercold and separated into tablespoons
4salmon fillets
1lbasparagustrimmed
2lemons
dill
olive oilextra virgin
1/8cupalmondsliced
Sea saltto taste
white pepperto taste
Preparation
Preheat the oven to 425 degrees F.
Prep salmon filets by drizzling a small amount of olive oil, then seasoning with salt, pepper, and fresh dill.
Slice the ends off of the two lemons (reserve the ends for later), then cut the remaining lemon in half, creating four (4) wheels. Arrange these lemon wheels onto the foil-lined baking sheet along with the salmon.
Mince shallot and place in a small saucepan with the white wine, white wine vinegar, a pinch of salt, and a pinch of white pepper. Heat mixture on low heat until almost evaporated.
While that’s reducing, toss asparagus stems with extra virgin olive oil, garlic, sliced almonds, salt and pepper. Arrange asparagus on a foil-lined baking sheet and bake for 10 minutes.
Add heavy cream to shallot reduction and start whisking in cold butter, one tablespoon at a time, on low heat. Slowly melt butter into the sauce.
Move asparagus to the lower rack in the oven, switch oven to broil, and place salmon on the top rack. Broil for 13-15 minutes.
Squeeze juice of reserved lemons into the beurre blanc, being careful not to let any seeds get into the sauce. Whisk this in, then continue whisking every so often while the salmon broils. Then, strain the sauce and return to the lowest setting, continuing to whisk so sauce doesn’t separate.
Remove asparagus and salmon from the oven and serve.
Enjoy!
