This tasty salmon and asparagus recipe is healthy and easy to make.

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I start by placing all of my ingredients on the counter. Next I will slice my garlic and onion. I rinse my lemons and asparagus spears. Be sure and snap the bottom section off of your asparagus spears to avoid stringy asparagus. Slice your lemons about 1/4 inch thick and set aside.

Now using a deep oven proof pan. I use my iron skillet. Heat the butter and olive oil at a medium temperature. Add your onion and garlic and cook until translucent. This will allow the wonderful flavors of the onion and garlic to be released. Next is my favorite part, pour in 2 cups dry white wine. You will need to bring this to a boil and cook until it has reduced by half. This will remove the alcohol from the wine. Stir in your anchovy paste. I use a paste in a tube and then the left over can be saved in the freezer for other needs. Add salt and pepper to taste. I prefer Kosher salt because it provides the salt taste with less sodium. I also prefer fresh ground pepper. Now we will place our salmon fillets and our asparagus into the pan. Lay the lemon slices on top. Cover this tightly and cook in a 300 degree oven until the salmon reaches an internal temperature of 145 degrees. This will take 10 to 15 minutes depending on the thickness if your salmon. Before serving top the salmon with the capers. I like serving this with rice and a dry chardonnay.

Recipe

Braised Salmon and Asparagus

Servings: 4
4 (6 to 8 oz.) salmon filets
1 tbsp. butter
1 tbsp. extra-virgin olive oil
2 cloves garlic, thinly sliced
1 small onion sliced
2 cups dry white wine
1 tbsp. anchovy paste
Salt and pepper to taste
1 lb. fresh asparagus spears
2 lemons, sliced
4 tbsp. capers

Preheat oven to 300 degrees. Heat butter and olive oil in large oven proof pan. Add onion and garlic and sauté until translucent. Pour in wine and reduce to about half. Stir in anchovy paste, salt and pepper. Add salmon and asparagus to the pan. Top with lemon slices, cover tightly and braise in the oven for 10 minutes or until the internal temperature of the salmon reaches 145 degrees. Top with capers and serve.