Entrée: France – Saumon Meunière aux Asperges Amandine (Pan-Fried Salmon with Almond Asparagus)

Serving Size: 4

Approximate Time

Prep 15 min

Cook 15 min

Total 30 min

Ingredients

4 salmon fillets, about 1 1/2 lb total (680 g total)
1 lb (450 g) asparagus
6 tbsp (90 g) salted butter, divided
1/2 cup (60 g) all-purpose flour, for dredging
1 lemon, juice and wedges
2 tbsp (8 g) fresh parsley, chopped
1/3 cup (35 g) sliced almonds
Salt and freshly ground black pepper to taste
1 tbsp (15 ml) olive oil

Instructions

1. Season salmon with salt and pepper and lightly dredge both sides in flour, shaking off excess.
2. Heat 3 tbsp salted butter and olive oil in a large skillet over medium-high heat; add salmon and cook 3–4 minutes per side until golden brown and cooked through; transfer to warm plates.
3. Reduce heat, add remaining 1–2 tbsp salted butter to the skillet with lemon juice and parsley, spoon sauce over salmon.
4. Blanch asparagus in salted boiling water for 2 minutes, shock in ice water, then drain.
5. In a separate skillet, toast sliced almonds in 1 tbsp salted butter until golden, add asparagus, toss to heat through, season and serve alongside salmon.