Pan-Seared Salmon with Napa Valley Chardonnay

Pan-Seared Salmon with Lemon-Caper Sauce and Sautéed Asparagus

This easy, tasty pan-seared salmon is fresh, simple, and flavorful topped with a bright lemon-caper sauce and savory sautéed asparagus as a side. Try pairing it with Stags' Leap Napa Valley Chardonnay as the acidity and citrus notes unveil the tangy sauce.

Ingredients

For the Pan-Seared Salmon:

• 4 salmon filets (about 6 oz each)
• Salt and freshly ground black pepper, to taste
• 2 tablespoons olive oil

For the Lemon-Caper Sauce:

• 2 tablespoons unsalted butter
• 1 clove garlic, minced
• 1/4 cup dry white wine (or a splash of the Sauvignon Blanc)
• Zest and juice of 1 lemon
• 2 tablespoons capers, drained
• 1 tablespoon fresh parsley, chopped

For the Sautéed Asparagus:

• 1 bunch of asparagus, trimmed
• 1 tablespoon olive oil
• 2 cloves garlic, chopped
• Salt and freshly ground black pepper, to taste

Instructions:

1. Pan-Sear the Salmon: Pat the salmon filets dry and season both sides with salt and pepper. In a large skillet over medium-high heat, heat the olive oil. Place the salmon fillets in the skillet, skin side down, and cook for about 4-5 minutes on each side, until the salmon is golden and cooked to your preferred doneness. Remove from the skillet and set aside.
2. Make the Lemon-Caper Sauce: In the same skillet, melt the butter over medium heat. Add the minced garlic and sauté for 1 minute until fragrant. Pour in the white wine, scraping up any browned bits from the pan. Let the wine reduce for 1-2 minutes. Add the lemon zest, lemon juice, and capers, stirring to combine. Cook for an additional 1-2 minutes, until the sauce slightly thickens. Stir in the chopped parsley and remove from heat.
3. Sauté the Asparagus: In a separate skillet, heat the olive oil over medium heat. Add the chopped garlic and cook for 1 minute until golden. Toss the asparagus in with salt and pepper. Grill for 3-4 minutes, turning occasionally, until tender, crisp and lightly charred.
4. Serve: Place the sautéed asparagus on each plate and top with a salmon filet. Spoon the lemon-caper sauce over the salmon. Garnish with additional lemon zest or parsley if desired.

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