- 2 skinless salmon fillets
- 1/4 pound asparagus
- 2 ounces peas, fresh or frozen
- 4 garlic, finely chopped
- 2 tablespoons lemon juice
- 1 teaspoon lemon zest
- 2 tablespoons olive oil
- 2 tablespoons butter
- 7 ounces vegetable stock
- Sea salt and black pepper to taste
- 2 tablespoons chopped dill
Pat salmon fillets dry and season with salt and pepper on both sides. Squeeze about 1 teaspoon of lemon juice over each fillet, and rub all the flavor in. Heat the oil in a large non-stick skillet over medium-high heat until hot. Place the salmon fillets flesh side down. Fry, undisturbed, for 3 minutes until gold and crispy. Flip and fry the other side of each fillet for 2 minutes. Remove fillets and set aside.
Reduce heat to medium and add butter. Add garlic and cook until softened, about 2 minutes. Add asparagus and peas, cook for 2 minutes. Add lemon juice and zest, and deglaze the pan with vegetable stock, scraping up any brown bits on the pan. Bring to a simmer and let reduce by a half, about 5 minutes. Taste test and season with salt and pepper, add more lemon juice if desired.
Transfer salmon fillets back to the pan and cook until warmed through, another 2 minutes. Top with lemon slices and chopped dill. Serve immediately.