Blackened Salmon on Asparagus with Chunky Avocado Salsa

Blackened Salmon on Asparagus with Chunky Avocado Salsa



Ingredients:

wild salmon - 5 6-ounce fillets
asparagus - 2 pounds of thick spears, tough ends removed
pastured butter - 1 Tbsp
avocados - 2 ripe but firm, peeled and cut into one-inch chunks
grape or cherry tomatoes - 2 cups, halved
lemon - 1/2 juiced, plus more for garnish
sea salt - to taste
freshly ground black pepper - to taste
extra virgin olive oil


Blackening Spices

smoked paprika - 2 Tbsp
chili powder - 2 tsp
ground cayenne - 1 tsp
ground coriander - 1 tsp
dried oregano - 1 tsp
garlic powder - 1 tsp
sea salt - 1/2 tsp


Preparation:

-Preheat oven to 400 degrees F.
-Mix tomato, avocado, and lemon juice in a medium bowl. Season with salt and pepper and set aside.
-Mix blackening spices together in a small bowl.
-Set fish on a large plate and dredge both sides in spices.
-Warm 1 Tbsp olive oil in a large skillet over medium-high heat.
-Saute fish for 1-2 minutes per side.
-Transfer to a rimmed baking sheet and finish cooking in oven 5-10 minutes or until fish flakes easily with a fork.
-While fish cooks, wipe out the skillet. Warm butter and 1 Tbsp olive oil over medium-high heat. When butter is melted, add half of asparagus with tips pointed in one direction. Add the other half with tips pointed in the opposite direction. With tongs, evenly distribute across pan. Cover and cook 5 minutes, or until asparagus is bright green. If asparagus spears are thin, they will be done in about 3 minutes.
-Uncover and increase heat to high. Saute until spears are tender and browned on one side, about 5 minutes or less (for thinner spears).
-To serve, set several asparagus spears in the center of a plate. Place salmon fillet across the spears. Spoon tomato avocado mixture on top. Season with salt and pepper, to taste. Drizzle with lemon juice, if desired. Repeat for remaining ingredients. Serve immediately.