Baked Salmon and Asparagus with Crème Fraîche Sauce
2 salmon filets
1 cup Organic Crème Fraîche
½ cup dried mushroom (Chanterelles)
1 tablespoon dried mustard seed
1 tablespoon crushed garlic
2 tablespoons Organic Vat Cultured European-Style Butter
1 bunch asparagus
2 tablespoons chopped Italian Parsley
2 teaspoons olive oil
1 tablespoon dry fish seasoning (Old Bay)
Preheat oven to 450 degrees Fahrenheit.
Brush casserole dish with half the olive oil to keep from sticking. Sprinkle salmon with fish seasoning. Add to casserole dish skin side down. Cut asparagus in ½ inch pieces and toss with remaining olive oil and set aside. Bake salmon for 10 minutes then add cut asparagus for last remaining 5 minutes.
Crème Fraîche Sauce:
While salmon and asparagus are baking, create the crème fraîche sauce by first sautéing mushrooms with butter until tender. Add crushed garlic, mustard seed and crème fraiche on low heat. Finish with squeezed lemon and chopped parsley.
Once salmon is baked, peel the skin off each filet then add cooked pasta and toss. Squeeze with lemon and finish with chopped parsley. Serve warm or chilled.