Pan-seared Salmon with Asparagus for #WeekdaySupper

Directions

1. 1
   Preheat the oven to 400F.Break off and discard the tough woody ends of the spears.
2. 2
   Place asparagus on a rimmed baking sheet.
3. 3
   Drizzle with olive oil and toss to coat asparagus. Arrange asparagus in a single layer.
4. 4
   Sprinkle with salt and pepper. Roast until crisp-tender, about 15 minutes.
5. 5
   Heat oil in a large skillet over medium-high heat until hot but not smoking.Dry salmon filets with paper towels and season with salt and pepper.
6. 6
   Place salmon top side down in the skillet. Cook 2 filets at a time if needed to allow spacing between filets in the pan in order for them to sear properly.Cook salmon for 2 to 3 minutes until edges are browned. Flip salmon and cook 2 to 3 minutes until the center is opaque or to desired doneness.Stir together sour cream, dill, garlic, mustard, salt, and pepper in a small bowl until combined.
7. 7
   Serve immediately or make the sauce a day in advance and chill until serving.Divide asparagus and arrange on the center of four plates. Set a salmon filet on top of each. Put a dollop of dill sauce over filets or serve on the side.
8. 8
   Garnish with fresh dill fronds if desired.