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Sunshine Salmon and Asparagus-Almond Salad

Bright orange, sweet white wine, fresh dill, and garlic give this salmon plenty of fresh, citrusy flavor without making dinner unnecessarily complicated. The warm asparagus salad brings in juicy grape tomatoes, smoky almonds, Manchego cheese, and a buttery orange-mustard sauce—because apparently ordinary salmon needed a glow-up.
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Prep Time 15 minutes
Cook Time 20 minutes
Course Main Course
Servings 3

EQUIPMENT (PAID LINKS)

Ingredients
  

  • ½ cup sweet white wine
  • 2 cups orange juice
  • 1 tablespoon minced garlic
  • 2 tablespoons chopped fresh dill
  • 6 orange slices
  • 4 salmon fillets about 6 ounces each
  • 2 teaspoons garlic and herb seasoning
  • ½ teaspoon black pepper divided
  • ¼ cup orange marmalade
  • 2 tablespoons Country Dijon mustard
  • 2 tablespoons unsalted butter
  • 1 tablespoon canola oil
  • 1 pound fresh asparagus
  • 1 cup grape tomatoes halved
  • 2 tablespoons seasoned rice vinegar
  • ⅓ cup smoked almonds roughly chopped
  • ½ cup shredded deli Manchego cheese

Instructions

  • Prepare Poaching Liquid: Add the sweet white wine, orange juice, garlic, fresh dill, and orange slices to a large skillet. Place over medium-high heat, cover, and bring to a gentle simmer, about 3 to 4 minutes.
  • Season Salmon: Sprinkle the salmon fillets evenly with the garlic and herb seasoning and ¼ teaspoon of the black pepper.
  • Poach Salmon: Place the seasoned salmon fillets in the simmering citrus liquid. Reduce the heat to medium-low, cover, and gently cook for about 7 to 9 minutes, or until the salmon is opaque and flakes easily with a fork. Transfer the salmon to a plate and keep warm.
  • Reduce Poaching Liquid: Leave the citrus poaching liquid in the skillet. Increase the heat to medium and simmer uncovered for about 2 to 3 minutes to begin reducing the liquid.
  • Make Orange-Mustard Sauce: Stir the orange marmalade and Country Dijon mustard into the reduced poaching liquid. Continue simmering for about 2 to 3 minutes, stirring occasionally, until the sauce is slightly thickened.
  • Finish Sauce: Add the unsalted butter and stir until completely melted and the sauce is smooth and glossy. Reduce the heat to low and keep the sauce warm.
  • Prepare Asparagus: Trim the tough ends from the asparagus and cut the stalks into roughly 1-inch pieces.
  • Sauté Asparagus: Heat the canola oil in a large skillet over medium-high heat. Add the asparagus and cook for about 3 to 4 minutes, stirring frequently, until bright green and crisp-tender.
  • Add Tomatoes: Add the halved grape tomatoes to the asparagus. Cook for about 1 minute, tossing gently, until the tomatoes are warmed but still hold their shape.
  • Season Salad: Pour the seasoned rice vinegar over the vegetables and sprinkle with the remaining ¼ teaspoon black pepper. Toss well and cook for about 1 minute.
  • Add Almonds: Add the chopped smoked almonds and toss until evenly distributed throughout the asparagus mixture.
  • Add Manchego: Sprinkle the shredded Manchego cheese over the warm salad. Toss gently just until combined and slightly softened from the heat.
  • Plate and Serve: Divide the asparagus-almond salad among four plates and place one salmon fillet on each serving. Spoon the warm orange-mustard sauce over the salmon and serve immediately.