Salmon With Asparagus and Cherry Tomatoes

This is an easy recipe I saw demonstrated at Central Market in Austin. I tried it at home and it is very easy, quick and delicious. I like serving this with white rice cooked in chicken broth.

• Ready In: 30 mins
• Serves: 2

Ingredients

• 1  lb salmon fillet (skinless)
• 2  cups asparagus, cut into 1 inch pieces (about 8 spears)
• 2  cups cherry tomatoes, cut into quarters (about 10)
• 2  tablespoons olive oil
• 1  tablespoon butter
• 2  tablespoons fresh lemon juice (about 1/2 a lemon)
• 1⁄2 teaspoon kosher salt, to taste
• 1⁄4 teaspoon black pepper, to taste

Directions

1. Heat 1 T of the Olive Oil in a saute pan. Add asparagus pieces and saute over medium heat until tender. Add a pinch of kosher salt and set aside.
2. Rinse the Salmon fillet in cold water and pat dry with paper towel.
3. Heat remaining 1 T of Olive Oil and in a large frying pan. Add butter and place Salmon in pan, skin side up. Add a pinch of kosher salt salt to the salmon, and cook for 3 minutes. Do not move the fillets, so that a sear forms.
4. Turn the fillet over and lower heat to medium. Cook for 3 more minutes.
5. Add the asparagus, cherry tomatoes and lemon juice to the pan. Season with salt and black pepper. Cook for 3-4 minutes over medium heat until fish flakes and appears evenly done in the middle.
6. Serve salmon with asparagus and tomatoes and spoon some of the pan sauce over the fish.