Pan-Seared King Salmon with Charred Asparagus and Lemon-Caper Beurre Blanc

Ingredients

• •2 King Salmon fillets (6-8 oz each, skin-on)
• •1 bunch fresh asparagus (woody ends trimmed)
• •2 tablespoons avocado oil (high-heat stable)
• •4 tablespoons cold unsalted butter (cubed into small pieces)
• •1 small shallot (finely minced)
• •2 tablespoons dry white wine (or white wine vinegar for strict zero-carb)
• •1 tablespoon fresh lemon juice
• •1 tablespoon non-pareil capers (drained and patted dry)
• •1 tablespoon fresh Italian parsley (finely chopped)
• •Kosher salt and freshly cracked black pepper to taste

Instructions

1. 1Pat the salmon fillets extremely dry with paper towels to ensure a crispy skin; season both sides with salt and pepper.
2. 2Toss the asparagus spears with one tablespoon of avocado oil and a pinch of salt.
3. 3Heat the remaining tablespoon of oil in a heavy-bottomed stainless steel or cast-iron skillet over medium-high heat until shimmering.
4. 4Place the salmon fillets skin-side down in the hot pan and press firmly with a spatula for 10 seconds to prevent curling. Cook for 4 to 5 minutes until the skin is golden and ultra-crisp.
5. 5Flip the salmon gently and cook for an additional 2 to 3 minutes for medium-rare doneness, then transfer to a warm plate to rest while you finish the dish.
6. 6In the same pan, add the asparagus and sear for 3 to 4 minutes over high heat until tender-crisp and beautifully charred; remove and set aside.
7. 7Reduce the heat to medium-low and add the minced shallots to the residual pan oils, sautéing for 1 minute until translucent.
8. 8Deglaze the pan with the white wine and lemon juice, scraping up the flavorful browned bits (fond) and reducing the liquid by half.
9. 9Turn the heat to the lowest setting and whisk in the cold butter cubes one at a time, moving the pan constantly to emulsify the sauce into a silky, thick texture.
10. 10Stir in the capers and parsley, then immediately drape the beurre blanc over the salmon and charred asparagus for serving.