Method
- 01
Preheat your oven to 400°F. Pat the salmon fillets dry with paper towels and season with 0.25 tsp of salt and 0.25 tsp of black pepper.
- 02
Trim the asparagus by snapping off the woody ends. Toss with 1 tbsp of your avocado oil, 0.25 tsp of salt, and a pinch of black pepper. Spread on one side of a sheet pan.
- 03
Heat 1 tbsp of avocado oil in a cast iron skillet over medium-high heat. Once shimmering, place the salmon skin-side up and sear for 3 minutes until the skin is crispy and golden.
- 04
Transfer the skillet to the oven on the opposite side of the sheet pan holding the asparagus. Roast both for 12–14 minutes until the salmon is just cooked through and the asparagus is tender with light browning.
- 05
While everything roasts, mince your garlic. Cut your lemon in half; juice one half and slice the other into thin rounds.
- 06
Remove the skillet from the oven. Pour off excess oil, leaving just a light coating. Add the minced garlic and cook over medium heat for 30 seconds until fragrant.
- 07
Add the white wine and lemon juice, scraping any browned bits from the pan. Simmer for 1 minute until slightly reduced.
- 08
Reduce heat to low and stir in your cream cheese in small pieces. Whisk constantly for 2–3 minutes until smooth and creamy. Stir in the fresh thyme, remaining salt, red pepper flakes, and a grind of black pepper. Taste and adjust seasoning as needed.
- 09
Plate the asparagus and salmon. Pour the warm cream sauce over the top, garnish with grated parmesan and lemon slices, and serve immediately.
