Seared Salmon with Pea purée & Steamed Asparagus

Ingredients

• 2 salmon fillets, skin on (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 cup green peas (fresh or frozen, thawed)
• 1 garlic clove, minced
• Zest and juice of 1/2 lemon
• 2 tablespoons fresh basil leaves
• 1-2 tablespoons water, for blending
• 1 bunch asparagus, ends trimmed
• In a small saucepan, bring a cup of water to a boil. Add the peas and cook for 3-4 minutes until just tender. Drain and rinse under cold water to stop the cooking process
• Pat the salmon fillets dry with paper towels and season both sides with salt and pepper.
• To Serve: Spread the pea purée into the serving plates. Place the asparagus and salmon on top. Garnish with basil leaves. Enjoy!