When you cook, and one of your kiddos tells you they are craving a dish they loved from a favorite restaurant… but said restaurant changes dishes seasonally, what are you to do?

You deep dive and try to figure out the best was to transform that dish into one that can easily be made at home. By anyone.

And such was the case with this salmon over asparagus with a butter tartar sauce.

Which has now become of favorite of the whole family.

Ingredients:

1 bunch asparagus, woody ends removed

evoo

sea salt

1/2 side of salmon (approx 2 lbs)

fresh ground black pepper

sea salt

white wine

chicken stock (vegetable if pescatarian)

4 slices of limes

1 Tbsp evoo

1 large shallot, minced

1 cup white wine

juice of 1 lemon

1 cup cold butter, in pats

2 Tbsp chopped capers

1 Tbsp chopped cornishons

1 Tbsp horseradish

1 tsp salt

1/2 tsp white pepper

2 Tbsp mined dill

2 Tbsp minced italian parsley

1 Tbsp minced scallions

Directions:

Preheat oven to 400.

Place asparagus on a parchment lined oven tray.

Drizzle with evoo, and sprinkle with a pinch of sea salt.

Place in oven for 10 minutes.

Place side of salmon, skin side down in a deep roasting pan. Sprinkle with ground black pepper and sea salt. Top with lime slices.

Pour equal amounts of wine and stock about halfway up the salmon.

After the asparagus has roasted for 10 minutes, add salmon to the oven as well.

Roast for an additional 20 minutes. Remove both asparagus and salmon from oven.

Heat 1 Tbsp of evoo in a large saucepan over medium heat until shimmering.

Add in shallots, whisking often, and cook until slightly translucent and caramelized.

Add in wine and lemon juice. Whisking occasionally, until liquid has slightly reduced.

Add in butter, one pat at a time, whisking until each is combined.

Once butter has been fully combined, add in capers, cornichons , horseradish, 1 tsp salt, 1/2 tsp white pepper, dill, parsley, and scallions.

Whisk to combine.

Serve over mashed potatoes.