PanSeared Salmon Recipe Crispy Skin LemonDill Sauce

Ingredients

• 2 (6 oz / 170g) salmon fillets, skin on, preferably wild-caught
• 1 tablespoon / 15 ml olive oil
• 1/2 teaspoon / 2.5 ml kosher salt
• 1/4 teaspoon / 1.25 ml freshly ground black pepper
• 1 pound / 450g asparagus, trimmed
• 1/4 teaspoon / 1.25 ml kosher salt
• 1/8 teaspoon / 0.6 ml freshly ground black pepper
• 2 tablespoons / 30g unsalted butter
• 2 cloves garlic, minced
• 1/4 cup / 60 ml dry white wine (such as Sauvignon Blanc)
• 1/2 cup / 120 ml heavy cream
• 2 tablespoons / 30 ml fresh lemon juice
• 2 tablespoons / 30 ml freshly chopped dill
• Salt and pepper to taste