Spring Salmon | Cooking Professionally

Ingredients

• 1 1/2 cups asparagus, roughly chopped into 1-inch pieces
• 2 cups cherry tomatoes
• 1 tablespoon olive oil, divided
• 3/4 teaspoon salt, divided, plus more for the salmon and sauce
• 1/8 teaspoon freshly cracked black pepper, plus more for the salmon and sauce
• 4 salmon fillets, center-cut
• 1/2 cup dry white wine
• 1 tablespoon lemon juice
• 3/4 cup heavy cream