Bart's Recipes
Rinse the green asparagus and break or cut off the tough lower ends. Zest the lemon and squeeze out the juice. Finely chop the garlic and fresh dill. Pat the salmon fillet dry with paper towels and season both sides with pepper and salt.
Bring a pot of water to a boil and blanch the asparagus for three minutes until tender-crisp. Drain and let them steam briefly. At the same time, heat a pan over medium-high heat and cook the salmon fillet for four minutes per side until golden brown and cooked through. Remove the fish from the pan and set it aside.
Lower the heat under the pan. Melt the butter in the pan and add the finely chopped garlic, capers and lemon zest. Let this cook gently for a moment so the flavors develop, then finish by adding a splash of fresh lemon juice to balance the sauce.
Divide the blanched green asparagus on a plate. Place the cooked salmon fillet directly on the vegetables. Spoon the warm caper butter over the fish and garnish the dish with the finely chopped dill.
