Spring…finally! And thoughts turn to Provence. Le printemps dans le Sud de la France. And this salmon recipe has it. Asparagus, Herbs de Provence, a little truffle salt. Although salmon is not the typical Mediterranean poisson, it’s versatile and works great with this, and most any fish recipe.

Salmon Provençal with Asparagus

(serves 4)
A good handful of fresh asparagus, about 1/2 lb
1 – 1.25 lbs salmon, whole fillet or 4 small fillets
2 tablespoons olive oil
1-2 lemons
2 cloves of garlic, pressed
2 teaspoon Herbs of Provence
1-2 teaspoons truffle salt
Fresh ground pepper
Fresh dill to garnish

Wash asparagus and snip off the tough ends. Sink them into a cup of cold water to keep them fresh while you continue preparations. Preheat your oven to 400 degrees. It can be any where from 400-450 degrees.

Zest half of a lemon with a lemon zester. Set aside. Squeeze the juice of one lemon into a small bowl. Add a tablespoon of olive oil and 1 or 2 pressed (or minced very very fine) garlic cloves. Whisk together with a fork.

Place the remaining tablespoon of olive oil on one side of a baking pan. Roll the asparagus into the oil until well covered. Place the salmon fillet(s) on the other side of the pan and drizzle the lemon/garlic/olive oil mixture on top. Sprinkle with Herbs of Provence, truffle salt and fresh ground pepper.

Place in the oven and bake at 400-450 degrees for 15 minutes.

Once the salmon begins to flake and pull apart, take out of the oven. It should be very moist on the inside. Depending on the size of your asparagus, you may have to pull them out before the salmon is done (which I obviously should have done here! Asperge est un peu trop cuit!)

It was non-the-less a very tasty treat. Sprinkle with the lemon zest and some dill before serving.

Then devour a couple chapters of Peter Mayle’s French Lessons along with your salmon and be transported on an imaginary stroll through the markets of Antibes! Along with a glass of white Bordeaux, your high school French is bound to return! Mine always does!