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Preheat oven to 400
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Toss asparagus, olive oil and salt. Arrange on baking sheet covered with foil. When oven is heated, roast until tender, mine took about 8 minutes - cooking time will depend on the size of the asparagus
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Melt butter in a cast iron or heavy skillet over medium-high heat and cook until browned, add shallots and lemon juice, and cook 2-3 minutes, add garlic and cook another minute.
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Pour in Riesling and add Dijon, whisk until combined
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Add the fennel pollen
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Bring to a boil, and reduce about 1/4
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Reduce heat to medium low, add salmon skin side down and poach in the sauce until cooked through, about 6 minutes, depending on thickness, turning once
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Arrange asparagus on plate and top with salmon, pour sauce over salmon and asparagus, sprinkle lemon zest on top