Crispy Skin Sockeye Salmon with Lemon Beurre Blanc

Ingrédients

Nutrition values are estimates and may vary based on ingredients used.

Pat salmon fillets completely dry and season with salt and pepper.
Heat a stainless steel or cast iron pan over medium-high heat and add neutral oil.
Place salmon skin-side down and press gently for 10 seconds to prevent curling. Cook 4–5 minutes without moving until skin is crisp.
Flip salmon and cook an additional 1–2 minutes until just cooked through. Remove and let rest.
In a small saucepan, combine shallot, white wine, and lemon juice. Simmer until reduced by half.
Add heavy cream and simmer briefly, then reduce heat to low.
Whisk in cold butter one cube at a time until emulsified. Do not allow the sauce to boil. Finish with lemon zest and salt to taste.
Toss asparagus with olive oil, salt, and pepper. Sear in a hot pan or roast at 425°F for 8–10 minutes until lightly charred.
To serve, spoon beurre blanc onto the plate, place salmon skin-side up, and add charred asparagus alongside.