Prep time: 20 minutes
Cooking time: 12 minutes
Yields: 4 people

Ingredients:

• 1 skin-on wild Alaskan salmon fillet (about 1 1/2 pounds)
• 1/2 teaspoon lemon zest
• 1/3 cup plus 2 tablespoons freshly squeezed lemon juice (about 4 lemons)
• Sea salt
• 1 bunch medium thick asparagus, tough ends trimmed
• 1 shallot, thinly sliced
• 1/2 teaspoon orange zest
• 1 tablespoon fresh orange juice
• 2 teaspoons champagne vinegar
• 1/4 cup extra virgin olive oil
• 4 cups mixed baby greens
• 1/4 cup mixed fresh herb leaves (such as mint, basil, & tarragon)

Directions:

1. Fill a 12-inch deep sauté pan with 2-3 inches of cold water.
2. Stir in 1/3 cup lemon juice and 2 teaspoons salt.
3. Bring to a boil, reduce heat to a simmer & gently place salmon in the pan (skin side down).
4. Reduce heat and cook at a bare simmer until salmon is opaque throughout, about 10-12 minutes.
5. Transfer to a plate, cover loosely with a piece of parchment paper and let cool 20 to 30 minutes.
6. Bring a pot of water to a boil and prepare an ice water bath. Blanch asparagus until crisp-tender and color brightens, 45 to 60 seconds.
7. With a slotted spoon, transfer asparagus to ice-water bath. Once cool, drain and pat dry with paper towels.
8. Combine shallot, lemon and orange zests, 2 tablespoons lemon juice, the orange juice, vinegar, and 1/4 teaspoon salt in a small bowl.
9. Gradually whisk in the olive oil.
10. Assemble asparagus, greens, and herbs on a platter.
11. Break salmon into large pieces, arrange on top of greens, and drizzle with vinaigrette.