Chef Judy Mancini, Executive Chef/Partner
Burden Free Foods, Morristown

One of the best parts of spring is the fresh herbs. They are young and beautiful and packed with flavor. Salmon and asparagus stand up nicely against the aromatics.

Salsa Verde:
3 anchovy fillets
1 garlic clove, peeled and finely chopped
3/4 cup chopped fresh Italian parsley
1/3 cup (lightly packed) cilantro leaves, chopped
1/4 cup chopped fresh mint
1 1/2 tablespoons fresh lemon juice
1 tablespoon finely grated lemon peel
1 tablespoon red wine vinegar
1/2 cup olive oil
1/4 teaspoon freshly ground black pepper

1 2/3 tablespoons olive oil
1 pound spring asparagus
4 salmon fillets

In small bowl, smash anchovy fillets with garlic. Add remaining ingredients, stir until combined. Let sit for 1 hour or up to 1 day.

Trim and wash asparagus. Place in Pyrex or metal pan. Toss in 1 tablespoon olive oil, lightly salt and pepper and roast in preheated 350° oven until tender.

Season 4 salmon fillets. Heat a sauté pan (cast-iron works best). When hot, add 2 teaspoons (2/3 tablespoon) olive oil and place salmon fillets flesh side down. Cook 4–5 minutes, then flip. Cook additional 2–3 minutes.

To serve, place asparagus on plate, lay fish on asparagus, and top with salsa. (Serves 4.)