Pan-Seared Atlantic Salmon with Brown Butter Gremolata and Asparagus Velouté

A perfectly crisp-skinned Atlantic salmon fillet resting atop a silky, vibrant green asparagus and spinach velouté. The dish is finished with a nutty brown butter gremolata featuring toasted pine nuts, lemon zest, and fresh parsley, offering a sophisticated balance of healthy fats and bright, earthy flavors without the carbs.