5oz Wild Salmon fillets
T chopped hazelnuts (I measured after they had been chopped)
cup clarified butter (mine is liquid at room temp. If yours isn’t – melt it!)
cloves garlic, minced
t fresh thyme leaves
S&P to taste
Toast the hazelnuts over medium-high heat for about 3-4 minutes until they’re nice and golden. Set aside. Add butter, garlic, thyme, S&P to a bowl and mix. Put your fillets in a ziplock bag and dump in the butter mixture. Set them aside in the fridge for 2-3 hours (or longer!). Preheat oven to 400F Place the salmon in the center of a baking sheet covered with parchment paper. Top with hazelnuts and a pat of butter. Bake for 8-10 minutes – the salmon should just barely begin to flake. For the asparagus all you have to do is toss with some fat of choice, garlic, pepper and roast at 415 for about 15-25 minutes depending on how done you want them. Voila!