Time: 25 minutes
Yield: 4 servings
You can kiss the blistering cold goodbye with the warm and tropical taste of Spring Salmon! Each bite is practically hopping with seasonal flavors and freshness, from the crunchy, earthy asparagus to the bright, juicy cherry tomatoes to the creamy, citrus-infused pan sauce. The salmon itself welcomes the warm weather with open arms; it's flaky, fatty, indulgent, and tender. Spring Salmon is a speedy lunch or dinner best enjoyed when you want to fully enjoy the sunny sensations of the season or when you need an extra spring in your step.
Preheat the oven to 375 degrees F.
Add the asparagus and tomatoes to a large sheet pan. Drizzle the vegetables with 2 teaspoons of olive oil. Sprinkle the vegetables with 1/2 teaspoon salt and 1/8 teaspoon black pepper, tossing to combine.
Roast the vegetables until the asparagus is bright green and slightly softened yet still crispy, and the tomatoes are starting to burst, for about 12-15 minutes.
Season the salmon generously with salt and pepper, to taste.
Heat a cast-iron skillet to medium-high heat.
Add the remaining olive oil and heat. Once the oil is shimmering, place the salmon skin-side up and sear until crispy, about 3-4 minutes. The salmon should release easily from the pan when ready.
Transfer the salmon, skin-side down, to a plate.
Add the wine to the pan and simmer until reduced by half, about 2 minutes.
Add the lemon juice, cream, and remaining 1/4 teaspoon salt.
Simmer until thickened, about 3-4 minutes.
Season to taste and remove from the heat.
Add the salmon and the roasted vegetables to the pan.
Place the skillet in the oven and roast until the salmon is cooked through at 145 degrees F, about 3-4 minutes.
Serve with the sauce spooned on top.