Test Kitchen: Spring Sautée and Seared Salmon - Country Roads Magazine

Ingredients

• 2 tbsp. butter
• 1 medium leek, end trimmed and dark green outer leaves and top removed
• 2 cloves garlic, peeled and minced
• 1 fennel plant (fronds reserved for Fennel Pistachio Pesto)
• 1 bunch asparagus, woody ends snapped off
• Juice and zest of 1 lemon
• 1 + 3/4 cups fennel frond
• 2 oz. pistachios, freshly ground
• 2 garlic cloves, crushed
• 1/2 cup flat-leaf parsley
• 1/2 cup olive oil
• Salt and pepper (to taste)
• 4, 6-oz salmon filets
• 2 tbsp. olive oil
• 2 tsp. champagne mustard (may substitute Dijon, though flavor will change)
• 2 tbsp. lemon juice
• 1 tsp. lemon zest