- 4 Secret Island Salmon fillets (Atlantic or Coho)
- Kosher salt, to taste
- Ground black pepper, to taste
- 2 lbs asparagus, trimmed
- 6 cloves garlic, minced
- 6 tablespoons ghee, divided
- 1/3 cup vegetable stock
- Zest and juice of 1 lemon
- Chopped fresh parsley
- Chopped fresh chives
- Flakey sea salt
- Goat cheese crumbles
Season salmon with salt and pepper. Let sit while you prepare the asparagus.
Blanch asparagus in boiling water for 2-3 minutes then soak in ice water to stop cooking.
Drain and set aside.
Heat 3 tablespoons of ghee in a large cast-iron skillet over medium heat.
Cook salmon about 5 minutes on each side until golden brown.
Remove the salmon fillets from the skillet, set aside.
In the same skilled over medium heat, add minced garlic then deglaze with vegetable stock. Bring to a simmer.
Add remaining 3 tablespoons ghee and lemon juice.
Give a quick stir to combine.
Add the drained blanched asparagus, and toss for 2 minutes to evenly coat and heat the asparagus.
Add salmon back to the pan and reheat for another minute.
Garnish with lemon zest, parsley, chives, flakey sea salt, and goat cheese.
Enjoy! (And share the secret!)