Salmon With Asparagus and Chive Butter Sauce

By garciamoss

Ingredients

• 1 lb thick asparagus, trimmed
• 1 cup water
• salt
• 4 (6 -8 ounce) salmon fillets, skinless and 1-inch thick
• pepper
• 1/2 cup dry white wine
• 3 tablespoons unsalted butter (I have used regular)
• 2 tablespoons chopped fresh chives
• 1 lemon (cut into wedges)

Details

Adapted from food.com

Preparation

Step 1

1. Lay asparagus in single layer on bottom of a large skillet. Add water and 1/4 teaspoon salt to skillet. Season salmon with salt and pepper and lay across asparagus spears. Bring water to boil over high heat, cover and cook over medium heat until salmon is cooked through (just til it flakes) and asparagus is tender, about 8 minutes. Transfer asparagus and salmon to platter.
2. Add wine to skillet, increase heat to medium-high and simmer mixture to reduce, 5 minutes. Off heat, whisk in butter and chives and season with salt and pepper. Pour sauce over salmon and asparagus. Serve with lemon wedges.