Cookbook Zero / Recipe /
Pan-Seared Salmon with Asparagus Shaved Salad
Two clean components — protein and salad, side by side.
At a Glance
Time
~15Min
Yield
Servings
Ingredients
The Salmon
| Ingredient | Amount | |
|---|---|---|
| Salmon fillettwo 150g fillets | ¾ lb | |
| Olive oil | 1 tbsp |
The Asparagus Salad
| Ingredient | Amount | |
|---|---|---|
| Asparagus | ½ lb | |
| Lemon juice | 1 tbsp | |
| Dijon mustard | 1 tsp |
| Salt[Diamond Crystal kosher salt assumed throughout.] | to taste |
Directions
cook
Sear two 150g fillets Salmon fillet skin-side down in a hot skillet with Olive oil until the skin is crisp and the flesh is just opaque.
8mprep
Shave Asparagus into long ribbons with a vegetable peeler.
5massemble
Whisk Lemon juice with Dijon mustard and toss with the asparagus ribbons just before plating.
2m