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

Ingredients

• •2 (6-ounce) Atlantic salmon fillets, skin-on
• •1 bunch (approx. 1 lb) fresh asparagus, woody ends trimmed and stalks roughly chopped
• •2 cups fresh baby spinach
• •1 small shallot, finely minced
• •1 clove garlic, minced
• •1/2 cup chicken bone broth or vegetable stock
• •1/4 cup heavy cream
• •4 tablespoons unsalted grass-fed butter, divided
• •2 tablespoons toasted pine nuts
• •1 tablespoon fresh flat-leaf parsley, finely chopped
• •1 teaspoon lemon zest
• •1 tablespoon fresh lemon juice
• •1 tablespoon avocado oil or grapeseed oil
• •Sea salt and freshly cracked black pepper to taste

Instructions

1. 1Prepare the Asparagus Velouté: In a medium saucepan, melt 1 tablespoon of butter over medium heat. Add the shallot and garlic, sautéing for 2 minutes until translucent. Add the chopped asparagus and cook for 3-4 minutes until bright green.
2. 2Pour in the broth and simmer for 5-7 minutes until the asparagus is tender. Stir in the baby spinach and heavy cream, cooking just until the spinach wilts (about 30 seconds).
3. 3Transfer the mixture to a high-speed blender. Blend on high until completely smooth and vibrant green. Season with salt and pepper to taste. Pass through a fine-mesh sieve if an extra-silky texture is desired. Keep warm.
4. 4Prepare the Brown Butter Gremolata: In a small light-colored skillet, melt the remaining 3 tablespoons of butter over medium heat. Swirl the pan occasionally until the butter foams, then turns golden brown with a nutty aroma. Immediately remove from heat.
5. 5Stir the toasted pine nuts, lemon zest, lemon juice, and chopped parsley into the brown butter. Season with a pinch of salt and set aside.
6. 6Sear the Salmon: Pat the salmon fillets completely dry with paper towels. Season generously with salt and pepper on both sides. Heat avocado oil in a stainless steel or cast-iron skillet over medium-high heat until shimmering.
7. 7Place the salmon skin-side down in the pan. Press firmly with a spatula for 10 seconds to ensure even contact. Cook undisturbed for 4-5 minutes until the skin is deeply golden and crispy.
8. 8Carefully flip the fillets and cook for another 1-2 minutes for medium-rare, or until your desired doneness is reached. Remove from the pan and let rest for 2 minutes.
9. 9To serve: Pour a generous pool of the warm asparagus velouté into the center of two shallow bowls. Place a salmon fillet, skin-side up, in the center of the velouté. Spoon the brown butter gremolata over the salmon and around the plate.