Ingredients:

  • 4 (6 oz) fillets Salmon Fillets, skin-on
  • 1 tsp Smoked Paprika
  • Salt and Black Pepper, To taste
  • 1 bunch Asparagus, trimmed
  • 2 tbsp Olive Oil (or Avocado Oil)
  • 4 tbsp Unsalted Butter
  • 4 cloves Fresh Garlic, minced
  • 1/2 cup Heavy Cream (Double Cream)
  • 1/4 cup Grated Parmesan Cheese
  • 1/2 Fresh Lemon Juice (Approx. 1 tbsp)
  • 1 tbsp Fresh Parsley, chopped

Instructions:

  1. Prep Ingredients: Pat the salmon fillets completely dry using kitchen roll. Season all sides generously with salt, pepper, and paprika. Trim the asparagus and mince the garlic. Heat the Pan: Place a large skillet over medium-high heat. Add the 2 tbsp of olive oil and let it get hot.
  2. Sear the Salmon: Carefully place the salmon fillets skin-side down into the hot oil. Press down gently for the first 30 seconds to ensure even contact. Sear for 4–5 minutes until the skin is deeply golden and crispy. Flip the salmon using a fish spatula. Cook the flesh side for just 1 minute. Remove the salmon from the pan and set it aside on a warm plate.
  3. Sauté Aromatics: Reduce the heat to medium-low. Add the butter to the residual oil/fat in the pan. Once melted, add the minced garlic and sauté for 60 seconds until fragrant (do not burn the garlic).
  4. Add Asparagus: Add the trimmed asparagus to the pan and toss in the butter-garlic mixture. Sauté for 2–3 minutes until slightly tender-crisp.
  5. Create the Sauce Base: Pour in the heavy cream and bring to a gentle simmer. Reduce the heat to low. Stir in the grated Parmesan cheese until the sauce is smooth and slightly thickened. Stir in the fresh lemon juice and check seasoning.
  6. Combine: Return the salmon fillets to the pan, nestling them gently into the sauce and surrounding asparagus. Spoon a little sauce over the top of the salmon (avoiding the crispy skin). Simmer gently for 1–2 minutes, or until the salmon is cooked through. Garnish and Serve: Turn off the heat. Sprinkle generously with fresh chopped parsley and serve immediately.