- 4 6oz. Salmon Fillets
- 1 cup dry white wine (consider our Chardonnay)
- 1 large shallot, finely diced (about 1/3 cup)
- 4 oz. (1/2 cup) unsalted butter, cubed
- 3 Tbs. chopped fresh dill 2 tsp. finely grated lemon zest
- 1 tsp. of Dijon mustard
- 2 tsp. fresh lemon juice, more to taste
- 4 Large lemons
- 5 garlic cloves
- 2 bunches of asparagus
- Pinch of crushed red pepper flakes
- Kosher salt and freshly ground black pepper to taste
Step 1
Cook the wine and shallot in a saucepan over medium-high heat. When the wine has almost evaporated and the sauce has formed a glazy texture (about 7 minutes). Remove the pan from the heat and whisk in the butter a couple of cubes at a time until melted and the sauce is thick and creamy; briefly return the pan to low heat if the butter is slow to melt. Off the heat, stir in the dill, lemon zest, lemon juice, red pepper flakes, 1/2 tsp. salt, and several grinds of pepper. Season to taste with more lemon juice, salt, and pepper.
Step 2
Preheat the oven to 425 degrees. Toss asparagus in oil, sea salt and crushed peppercorn. On a baking sheet lined with parchment paper, place lemon slices on ½ the sheet. Fill the other half with the asparagus. Brush salmon fillets with olive oil, season with lemon juice, salt, pepper, and dill. Bake for 13-15 minutes or until cooked to your preference.
Step 3
Plate salmon, and asparagus. Drizzle a hearty spoonful of the lemon-dill Beurre Blanc sauce over the salmon. Zest half a lemon over the asparagus, and add a pinch of sea salt and garnish with the roasted lemon slices. Serve immediately.
Recipe by Josh Cellars