Salmon with dill cream and asparagus
Servings - 1 person | Prep Time - 20 minutes | Total Time - 30 minutes
Nutrition per serving
517 calories, 36 g fat (12 g saturated), 11 g carbs, 3 g fiber, 41 g protein
Cook I just want to let you know that even though most of people will add oil, I consider that salmon has enough on its own that I usually just don't add unless I see it's absolutely necessary. Therefore I add the salmon in a large pan medium heated and season with salt and pepper. Cook until opaque, 5 to 6 minutes per side. Remove from heat, cover, and set aside. In another large pan over medium heat, boil about ½ inch water. Add asparagus and cook until fork-tender. Remove from heat and set aside.
Mix In a bowl, combine remaining 1 tbsp olive oil, capers, pine nuts, and parsley. Gently toss with asparagus. Set aside. In another bowl, stir together sour cream, dill, lemon juice, and salt and pepper.
Serve Plate salmon and asparagus. Top with a dollop of dill cream.