Tuscan Butter Salmon

Ingredients

2 Tbsp. + 1 tsp. divided Riojana extra-virgin olive oil

4 Orca Bay Sockeye salmon fillets, patted dry with paper towels

Kosher salt & freshly ground black pepper

4 Tbsp. Organic Valley unsalted butter

3 cloves organic garlic, minced

1-2 organic shallots, minced

1 1/2 Cup halved organic cherry tomatoes

2 Cups Organic arugala

3/4 Cup Organic Valley heavy cream

1/2 Cup freshly grated BelGioioso parmesan

1/4 Cup chopped organic parsley, plus more for serving

Zest of 1 organic lemon

organic lemon wedges, for serving

½ lb. asparagus, ends trimmed 1 tsp.

Preparation

Step 1

Before beginning your salmon, preheat oven to 400. Toss asparagus with 1 tsp. olive oil, salt, and pepper. Roast on a baking sheet for 10-15 minutes, flipping halfway through. Remove when finished and set aside.

Step 2

In a large skillet over medium-high heat, heat oil. Season salmon on both sides with salt and pepper. When oil is shimmering but not smoking, add salmon and cook until deeply golden, about 5 minutes. Flip over and cook 2 minutes more. Transfer to a plate.

Step 3

Reduce heat to medium and add butter. When butter has melted, stir in garlic and shallot, cook until fragrant, (about 1 minute). Add cherry tomatoes and season with salt and pepper. Cook until tomatoes are beginning to soften, then add arugula. Cover and cook until beginning to wilt.

Step 4

Stir in heavy cream, parmesan, and parsley; bring mixture to a simmer. Reduce heat to low and simmer until sauce is slightly reduced, (about 3 minutes).

Step 5

Return salmon and asparagus back to skillet and nestle into sauce. Simmer until salmon is cooked through, (about 2-3 minutes more).

Step 6

Garnish with lemon zest and more parsley. Serve with lemon wedges.