Simple seared salmon recipe!

This dish can be enjoyed any time, but it's best in June when morels first make an appearance, Washington asparagus is in full swing, and Copper River salmon season has arrived.

Carefully remove skin and pin bones from salmon fillet and divide into 4 equal pieces. Rinse and pat dry. Put in fridge for a few minutes to dry - this will help with getting a good crust on the fish.

Snap one piece of asparagus, noting where it breaks. Cut the rest of the bunch to that length. Transfer to a roasting pan, lightly coat with olive oil and season liberally with salt & pepper.

Trim stalks and any soft areas of morels. Rinse and pat dry. Saute mushrooms in 1 Tbsp olive oil for 5 to 6 minutes until softened but still al dente. Season with salt & pepper. Add chicken stock and reduce slightly. Remove from heat and stir in butter. The mushrooms and sauce can hold for a few minutes while you cook the fish & asparagus.

If using a bbq or grill pan, cook asparagus on high heat until spears develop a nice char, but are still firm. If using an oven, cook @ 450 for 5 to 8 minutes, occasionally shaking pan to turn spears.

In an oven proof skillet, heat 2 Tbsp olive oil on high. When oil starts to smoke, season salmon fillets with salt and place fish in pan fillet side down. Do not crowd pan - divide fish between two skillets if pan is not big enough. Sear for 1 to 2 minutes until a crust forms.

WITHOUT FLIPPING THE FISH, transfer pan to 400 degree oven and finish baking for 3 to 5 minutes, depending on the thinkness of the fish.

Place morels back on low heat to warm through.

Transfer grilled asparagus to serving plates or large platter. Flip salmon fillets and place crust side up on top of asparagus - season with a pinch of sea salt. Finish dish with morels and butter sauce.