Baked Salmon Cutlet with Asparagus and Lemon-Butter Sauce

Place 200 gr Salmon cutlet onto a baking tray lined with parchment paper.

Coat the cutlets evenly with 1 tbsp Olive oil extra virgin.

Season the oiled cutlets with ¹/₂ tsp Sea Salt and ¹/₄ tsp Black Pepper - Coarsely Ground.

Bake in a preheated oven at 200°C (400°F) for 12 to 14 minutes until tender and thoroughly cooked.

In a medium pot, bring 500 ml Water to a boil and stir in ¹/₄ tsp Sea Salt.

Add 130 gr Asparagus to the boiling water and cook for 3 to 4 minutes until tender-crisp, then drain.

In a small saucepan over low heat, gently warm 1 tbsp Lemon Juice with ¹/₄ tsp Black Pepper - Coarsely Ground, then whisk in 30 gr Butter until smoothly emulsified.

Arrange the baked fish and cooked vegetables on serving plates, pour the warm sauce over top, and sprinkle with 5 gr Fresh Dill.