3/4 pound salmon divided into 2 portions
5 ounces spinach
1/2 pound baby asparagus
2 tablespoons butter for the asparagus
1 tablespoon olive oil for the asparagus
1 tablespoon butter for the spinach puree
1 tablespoon butter for the sauce
Oregano for the sauce, as desired
Kosher salt and fresh ground black pepper throughout the dish as desired
Juice of 2 Lemons
Lemon juice for the butter sauce, as desired
Lemon juice for the spinach puree as desired
Salmon
Brush with olive oil on both sides. Season both sides with salt and pepper.
Bake in preheated 200 degree oven for 40-45 minutes.
Spinach Puree
Steam 5 ounces of spinach until wilted.
Put the spinach and cooking water into a blender and puree until very smooth.
Put the puree back into the cooking pot. Season with salt, pepper, butter and lemon juice.
Simmer until thickened. It should coat the back of a spoon - thick enough that you can't shake it off.
Garlic Lemon Butter
Combine minced garlic with softened butter. Melt in a microwave. Season with salt, pepper, oregano and lemon juice.
Asparagus
Trim the hard ends off of the asparagus.
Sautee in a pan with butter, olive oil, salt and pepper for about 3 minutes. You still want some crunch, not mush.
Plating
Put the puree on a plate.
Place the salmon in the center. Add the asparagus. Dot all over with the garlic lemon butter.
The puree is excellent. You might want some crusty bread to sop up some of the sauce.
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