Spring is here which is making us smile and celebrate with our favorite spring drink, the delicious Rosé. Here is a gorgeous and simple recipe that pairs perfectly with our Sophie le Rosé. Enjoy!
PREP TIME: 10 minutes
COOK TIME: 15 minutes
TOTAL TIME: 25 minutes
SERVES 2
INGREDIENTS
1 bunch asparagus, trimmed
1 tablespoon salted butter
1 tablespoon olive oil
2 cloves garlic, minced
zest of 1 lemon
sea salt and cracked black pepper to taste
1-1/2 tablespoons salted butter
1 tablespoon olive oil
1 1-pound salmon fillet
2 cloves garlic
½ lemon, juiced (about 2 tablespoons)
Sea salt to taste
INSTRUCTIONS
Prepare the asparagus:
- Heat olive oil and butter in a non-stick skillet over medium heat.
- Add the asparagus and cook, stirring occasionally, for 3 minutes.
- Add the garlic and lemon zest and continue cooking another 2 to 5 minutes, depending on your desired level of done-ness (I like my asparagus al dente).
- Sprinkle with sea salt and cracked black pepper to taste.
Prepare the salmon:
- Heat a medium-sized non-stick skillet to medium-high and add the butter and olive oil.
- Sprinkle the salmon fillet with sea salt and place on the hot skillet, skin-side up.
- Cook for 4 to 6 minutes (depending on thickness of fish), and carefully flip to the other side.
- Cook 3 minutes, add the garlic and lemon juice and cook another 2 to 3 minutes, until salmon is cooked through but still moist.
RECIPE AND IMAGE: THE ROASTED ROOT