This technique cooks salmon perfectly every time. The sauce is flavorful and rich, but not heavy--just right for a weeknight.
2 bunches asparagus (about 2 lbs. total)
3 tablespoons extra-virgin olive oil
About 3/4 tsp. kosher salt, divided
About 1/2 tsp. pepper, divided
4 skinned salmon fillets (5 to 6 oz. each)
1/2 cup crème fraîche
1 tablespoon each whole-grain mustard and chopped fresh chives
How to Make It
Preheat broiler with oven rack about 4 in. from heat.
Snap off bottom of an asparagus spear to see where it breaks easily. Line up remaining spears and slice off bottoms at the same spot. Put trimmed asparagus on a 12- by 17-in. rimmed baking sheet, sprinkle with oil and 1/4 tsp. each salt and pepper, and toss to coat. Arrange asparagus in a single layer on baking sheet.
Season salmon with remaining 1/2 tsp. salt and 1/4 tsp. pepper, then set on top of asparagus in a single layer.
Broil salmon and asparagus until salmon is no longer translucent but still moist in center and asparagus is browned in spots, 8 to 12 minutes. If asparagus isn't done, lift salmon to a platter and return asparagus to oven for a few more minutes.
Meanwhile, whisk together crème fraîche, mustard, chives, and salt and pepper to taste in a small bowl.
Serve salmon and asparagus with crème fraîche sauce.
I don't consider myself a very good cook. This was easy and came out great. I was unable to buy creme fraiche at the grocery store and did not have time to make my own so I made the cheat version (mix sour cream with whipping cream) and it was still delicious.
This was wonderful- easy to make, quick, delicious and fresh. We loved the combination of salmon and asparagus, and the crème fraîche sauce was divine. Served with steamed rice and a salad, it was filling and satisfying. The only change I made was to broil the salmon next to the asparagus instead of on top, also making it easier to remove the skin without disturbing the asparagus when serving. I would definitely serve this to company. Highly recommended!