With beautiful wild salmon, you can keep the rest simple. Sear it in a hot skillet, drop in asparagus, and slide it into the oven to finish.
What You Get
Wild salmon (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
Active Time: 20 minutes
Total Time: 20 minutes
Preheat the oven to 425ºF. Trim the asparagus, snapping off the tough ends. Smash 3 cloves of garlic. In a bowl, combine asparagus and garlic, drizzle with 1 tablespoon olive oil, season with salt, and toss to coat.
Remove the salmon from the packaging, pat dry with paper towels, and season with salt and pepper on both sides.
In a large cast-iron skillet or ovenproof pan over medium-high heat, warm 2 tablespoons olive oil. Add the salmon and cook until opaque about halfway through, 2 to 3 minutes. Flip the salmon and arrange the asparagus and garlic around it in the pan. Transfer the pan to the oven and roast until the salmon flakes easily when pierced with a fork, but is still pink at the center, and the asparagus is tender-crisp, 5 to 6 minutes.
Meanwhile, cut the lemon into wedges for serving. Chop the chives.
Transfer the salmon and asparagus to plates. Add a pat of butter, sprinkle with the chives, and grind with pepper. Serve warm, with the lemon wedges for squeezing.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.