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
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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.
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Season both the salmon and the asparagus liberally with salt and freshly ground pepper.
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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.
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After grilling, cut the asparagus into 2" pieces and break the salmon into large, meaty chunks and set aside.
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Bring a large pot of salted water to boil.
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Cook the dried pasta according to the package directions. If using fresh pasta, cook for 2 minutes and drain well.
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In a sauté pan, heat 2 tablespoons of the Tastealotta Wild Fernleaf Dill Olive Oil over medium heat.
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Add the sliced shallots and cook until tender.
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Add the garlic and sauté for 1 more minute - be careful not to burn the garlic.
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Add the wine and lemon juice and continue cooking until the liquid is reduced by half.
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Add the cream and the remaining Tastealotta Wild Fernleaf Dill Olive Oil. Stir until mixture simmers and thickens.
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Season with salt and pepper to taste.
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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.
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Add the salmon chunks and cook to warm through, being careful not to break up the chunks.
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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.
