Salmon
2 slices salmon
6 cloves garlic chopped
4 tbsp unsalted butter
2 tbsp oil
1 tsp old bay
1 tsp garlic powder
salt & pepper
Asparagus
2 bunch asparagus
4 cloves garlic chopped
1 large shallot sliced thin
salt & pepper
olive oil to coat
Salmon cooking instructions
Melt butter in large skillet on low. Add garlic. Stir frequently. Season flesh side of salmon. Cook garlic on low for about 5 minutes. Remove garlic and half of butter. Add oil. Bring skillet heat to high. Add salmon skin side down to pan. Sear skin for 1 minute and reduce heat to very medium low. Cook for several minutes. Gently flip salmon to flesh side for about 40 seconds. Place back onto skin side. Add reserved garlic and butter. Tip pan to side and spoon garlic butter sauce over fish to baste. Remove when fish is cooked to desired doneness, we prefer pink in the middle (I buy sashimi grade salmon for this purpose)
Asparagus cooking instructions
Preheat oven to 400. Combine all ingredients on pan and toss to coat. Cook uncovered for about 40 minutes, tossing every 15 minutes. Remove to your desired doneness (tonight we wanted them soft, some nights we like them with some crunch)
