1 medium avocado
1/4 cup lemon juice, about one lemon
salt to taste
1 tablespoons dill, chopped
1 pound roasted asparagus
4 large ripe tomaotes, peeled, seeded and chopped
1 tablespoon oil
2 (6 ounce) salmon fillets
salt and pepper to taste
Step 1: Puree the avocado, lemon juice and salt in a food processor or blender until smooth, adding enough water to give it a thick sauce consistency, before mixing in the dill.
Step 2: Heat a pan over medium-high heat,, add oil and add the salmon, seasoned with salt and pepper to taste, skin side down, reduce to medium heat and cook until the skin is crispy and releases from the pan, about 5 minutes, before flipping and cooking for 2 more minutes. Should still be a little crips.
Step 3: To roast asparagus, wash and trim off bottoms. Dry asparagus and add tomatoes, toss with olive oil and any seasoning. I use my own "Rick's House Seasoning". Just email me and I will send you some. Put on a rimmed baking dish and roast at 400-degrees until just soft and brown, 10-12 minutes.
Step 4: Remove salmon and if your asparagus and tomato mixteure was made ahead, add tomatoes and asparagus and just heat for a few minutes, if not go ahead and plate. Plate salmon put asapargus and tomatoes on top or side and top with the avocado mixture.