Garlic-Butter Basted Salmon with Creamy Sweet Potato Mash and Asparagus

Peel 2 medium sweet potatoes and cut them into 1/2-inch cubes. Trim the tough, woody ends off 8 oz of fresh asparagus. Peel and smash 3 garlic cloves, then mince the remaining 1 garlic clove. Peel and finely mince 1 small shallot. Finely chop 2 TBSP of fresh chives. Finely grate the zest of 1 fresh lemon, then cut the lemon in half.

Pat 2 skin-on salmon fillets dry using a paper towel. Season both sides of the fillets with 1/2 tsp salt and 1/4 tsp black pepper.

Place the diced sweet potatoes in a medium microwave-safe bowl with 2 TBSP of water. Cover the bowl tightly with plastic wrap and microwave on high for 6 to 8 minutes, or until the sweet potatoes are completely fork-tender.

Carefully remove the plastic wrap from the sweet potatoes and drain any remaining water. Add 1 TBSP of unsalted butter, 1/4 cup of heavy cream, the minced shallot, the minced garlic clove, a pinch of ground nutmeg, 1/4 tsp salt, and 1/4 tsp black pepper. Mash with a potato masher or fork until smooth and creamy. Cover to keep warm.

Heat 1 TBSP of olive oil in a medium skillet over medium-high heat. Once the oil is shimmering, place the seasoned salmon fillets in the pan, skin-side down. Press down gently with a spatula for 10 seconds to ensure even skin contact. Cook undisturbed for 4 minutes until the skin is golden and crispy.

Carefully flip the salmon fillets over and immediately reduce the heat to medium-low. Add the remaining 3 TBSP of unsalted butter, the 3 smashed garlic cloves, 2 fresh rosemary sprigs, and 4 fresh thyme sprigs to the pan.

As the butter melts and begins to foam, tilt the skillet slightly and use a large spoon to continuously scoop the hot, herb-and-garlic-infused butter over the top of the salmon fillets. Continue this basting (arroser technique) for 3 to 4 minutes until the salmon is cooked to medium-rare (internal temperature of 125°F/52°C). Transfer the salmon to a warm plate to rest, leaving the butter and herbs in the skillet.

Turn the heat back up to medium. Toss the trimmed 8 oz of asparagus directly into the skillet with the residual browning butter. Sauté, tossing frequently, for 3 to 4 minutes until the asparagus is crisp-tender and bright green. Squeeze the juice of half of the lemon over the asparagus in the last 30 seconds of cooking.

To plate, divide the warm sweet potato mash between two plates. Arrange the sautéed asparagus alongside the mash, and place a basted salmon fillet on top. Spoon a tablespoon of the remaining herb butter from the pan over the salmon. Garnish with the chopped chives, lemon zest, and serve with the remaining lemon halves.