This post is made in partnership with Seafood from Norway

The sun’s kisses are frequenting more often, and while winter and spring play a little game of tug-a-war up here in the north, spring’s warmth is surely strengthening each day. Spring opens up for an array of tastes that have not frequented us for some time, and that bounty is always met with an eagerness and excitement. One of the first signs of spring for many is asparagus with its bright green and stout stalks. To mark the entrance of this delightful vegetable, I like to serve it with Norwegian salmon covered in a buttery and herb sauce that just bellows spring has arrived.

Salmon from Norway is known for its pure taste, beautiful color, and firm texture. Much of that is due to its balanced fat content. It is also so easy to cook and pairs perfectly with any sauce or side dish. Here, these gorgeous filets are bathed in a shallot, parsley, and dill butter sauce with a good amount of lemon zest and lemon juice for a welcome touch of acidity. As they cook, the flavors blend together, and you get the most delicious, soft, and flaky salmon.

Lighter fare that is still rich and dreamy is a true representation of this time of year. And this buttery herb and shallot salmon, featuring salmon from Norway’s cold crisp waters, paired with a side of sautéed asparagus that’s topped with toasted almonds is a tasty way to welcome in the season!

Buttery Herb and Shallot Salmon with Asparagus

Serves 4 to 6

• 4 to 6 Norwegian salmon filets
• Salt
• 2 large shallots, thinly sliced
• Handful of fresh parsley, finely chopped
• Handful of fresh dill, finely chopped
• Zest of 1 lemon
• Juice of ½ lemon
• ½ cup (112 g) butter, melted
• 2 tablespoons olive oil
• 1.1 pounds (500 g) asparagus, ends trimmed
• Sea salt
• ¼ cup (25 g) sliced almonds, toasted

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Preheat the oven 350ºF (180ºC). 

Place the salmon filets, skin-side down, in a baking dish or on a rimmed baking sheet lined with parchment paper. Season with salt.

In a small bowl, combine the shallots, parsley, dill, lemon zest, lemon juice, and melted butter. Spread the mixture evenly over the tops of the salmon filets. Bake for 15 minutes or until the salmon is just cooked through and easily flakes off with a fork. 

While the salmon is baking, heat a large frying pan over medium-high heat. Add the oil to coat the pan. Add the asparagus and cook, turning occasionally, for about 8 to 10 minutes or until tender but still holding shape. Transfer the asparagus to a serving platter, season with sea salt, and top with the toasted almonds. Serve the salmon filets with the asparagus immediately.