This Grilled Wild Salmon & Asparagus in Lemon Cream Sauce tastes like something you’d order at a little coastal restaurant with linen napkins and a glass of chilled white wine — except you somehow made it at home in yoga pants. The smoky richness of grilled wild salmon pairs perfectly with crisp-tender asparagus and a velvety lemon cream sauce that’s bright, buttery, and just indulgent enough. Every bite balances fresh citrus, savory depth, and that unmistakable grilled flavor that makes dinner feel a little more special. It’s elegant without being fussy and comforting without feeling heavy — basically the culinary equivalent of golden hour on a patio.

I N G R E D I E N T S :

• 1 pound fresh wild salmon fillets
• 1 bunch of thin, tender asparagus, woody stems discarded, 
• 6 artichoke hearts quartered
• 1 thinly sliced shallot
• 1 clove minced garlic 
• 1/2 cup crisp, dry white wine
• 2 cups heavy cream 
• 5 tablespoons Rocky Mountain Olive Oil Wild Anithos Dill Infused Olive Oil 
• 3 tablespoons fresh squeezed lemon juice
• 2 sprigs of fresh dill
• 1 tablespoon fresh dill and/or flat leaf parsley to garnish 
• salt and fresh ground pepper to taste

I N S T R U C T I O N S :

1. Rub the salmon and toss the asparagus spears with a mixture of 2 tablespoon of Dill Infused Olive Oil whisked with 1 tablespoon of lemon juice. Season amply both the salmon and asparagus liberally with salt and fresh ground pepper. 
2. Grill until just cooked, being careful to err on the side of under-cooking both the salmon and asparagus. The most important thing here is to sear the salmon and asparagus on the exterior.
3. In a saute pan, heat two tablespoon Dill Olive Oil over medium heat. Add the sliced shallots and cook until tender. Add the garlic and saute for another minute being careful not to burn the garlic. Add the wine and lemon juice. Continue cooking until the liquid is reduced by half.
4. Add the cream, artichoke hearts and remaining Dill Olive Oil. Stir until the mixture simmers and thickens. Season with salt and pepper to taste.
5. To serve and get fancy with it, put asparagus sprigs on the plate, then a piece of salmon. Pour the cream sauce over the salmon and asparagus and garnish with fresh dill.