Spring is here which is making us smile and celebrate with our favorite spring drink, our delicious Rose. Here is a gorgeous and simple recipe that pairs perfectly with Rose. EnjoY!

 Prep Time: 10 minutes                                                                                                                                                          Cook Time: 15 minutes                                                                                                                                                     Total Time: 25 minutes                                                                                                                                                              Yield: Serves 2


Lemon Garlic Asparagus:
Garlic-Lemon Salmon:

1 bunch asparagus, trimmed
1 tablespoon salted butter
1 tablespoon olive oil
2 cloves garlic, minced
zest of 1 lemon
sea salt and cracked black pepper to taste
1-1/2 tablespoons salted butter
1 tablespoon olive oil
1 1-pound salmon fillet
2 cloves garlic
½ lemon, juiced (about 2 tablespoons)
Sea salt to taste


Prepare the asparagus:

  1. Heat olive oil and butter in a non-stick skillet over medium heat. Add the asparagus and cook, stirring occasionally for 3 minutes. Add the garlic and lemon zest and continue cooking another 2 to 5 minutes, depending on your desired level of done-ness (I like my asparagus al dente). Sprinkle with sea salt and cracked black pepper to taste.

Prepare the salmon:

  1. Heat a medium-sized non-stick skillet to medium-high and add the butter and olive oil. Sprinkle the salmon fillet with sea salt and place on the hot skillet, skin-side up. Cook for 4 to 6 minutes (depending on thickness of fish), and carefully flip to the other side. Cook 3 minutes, add the garlic and lemon juice and cook another 2 to 3 minutes, until salmon is cooked through but still moist.

Recipe and image via The Roasted Root.