Butter-basted Salmon with Spring Vegetables

One-Skillet Lemon Herb Butter-Basted Salmon with Spring Vegetables.

This one-skillet dish does all the work. No squeezing, peeling or grating invited to this party!

4 Tbs. Aux Délices des Bois Lemon Herb Garlic Butter
2 x 6-oz salmon filets
Salt and pepper to taste
Spring vegetables sliced thin to cook quickly: green or white or purple asparagus, morels, king oyster mushrooms, snap peas.
A big handful of fresh herbs. Think dill, mint, chives.
Squeeze of 1/2 a lemon

In a heavy skillet, heat 4 Tbs. Lemon Herb Garlic Butter over medium heat to just below sizzling. Don’t let it brown. Add salmon and spring veggies. Season to taste.

Continue to cook, uncovered, about 10 minutes, adjusting heat if necessary, until cooked through. Baste fish often to moisten and flavor the salmon and veggies. Flip salmon and cover with freshly chopped herbs and a big squeeze of lemon. Serve alongside quinoa, rice or egg noodles.