- Two good handfuls of asparagus
- Three tbsp extra-virgin olive oil
- Two lemons
- One medium shallot, minced
- Two tablespoons snipped chives
- Salt and freshly ground pepper
- 2 salmon fillets
Cook the asparagus in salted boiling water for about three minutes and then drain and rinse in cold water. Transfer to your serving plate and drizzle with olive oil.
Squeeze your lemons and add the juice to a small pan. Simmer over medium heat for about 10 minutes until reduced by half and then pour into a bowl and let cool to room temperature. Whisk in the shallot, chives, and a tablespoon of olive oil and then season with salt and pepper.
Heat another tablespoon of olive oil over medium high heat. Season the salmon and then place in the pan, skin side up.Cook for three minutes and then turn over and cook for another three. Transfer to your asparagus plate and drizzle over some of your citrus dressing.