Grilled Wild Salmon and Asparagus in Wild Dill Olive Oil-Lemon Cream Sauce over Dill Infused Pappard

Ingredients

• 1 pound fresh wild salmon fillet(s)
• 1 bunch of thin, tender asparagus, woody stems discarded
• 1 pound dried pappardelle pasta cooked al dente (or see recipe for fresh dill pappardelle or purchase at Barrie Olive Oil)
• 1 thinly sliced shallot
• 1 clove minced garlic
• 1/2 cup crisp, dry white wine
• 2 cups heavy cream
• 5 tablespoons Wild Dill Olive Oil
• 3 tablespoons fresh squeezed lemon juice
• 1 tablespoon fresh dill and/or flat leaf parsley to garnish
• salt and fresh ground pepper to taste