Eric Akis: Fresh asparagus sauce provides colourful contrast to salmon

B.C.-grown asparagus is in season and over the years I have offered numerous recipes using it. They’ve included salads, soups, risotto, prawn dishes, pizza, sandwiches, stir-fries and others.

To prepare this dish, I trimmed off the tough, lower stem of each asparagus spear. I then cut about two inches off the top of each trimmed spear, and blanched, reheated and used those tips to garnish the salmon. To cook the fish, I set the fillets on a baking sheet, seasoned them, then roasted until cooked through.

Roast Salmon Fillets with Asparagus Sauce B.C. salmon fillets are roasted and served on a seasonally inspired, spring-green asparagus sauce flavoured with green onion and your choice of fresh dill or tarragon.For asparagus sauce1 Tbsp all-purpose flour1 tsp chopped fresh dill or tarragon, or pinch or two of either dried• salt and ground white pepper, to tasteTrim two inches of the top of each asparagus spear. Set those two-inch long asparagus tips on a small plate and set them aside for now.

To cook the salmon, preheat oven to 425 F. Line a small sided baking sheet with parchment paper. Place the fillets on the sheet skin-side-down. Drizzle each fillet with some of the 2 tsp olive oil and lemon juice. Season with salt and pepper. Roast fish eight minutes. Top the sauce with a piece of the salmon and four asparagus tips and garnish with some lemon slices and a dill sprig.

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