2 tbsps Fresh Dill (sprigs, plus more for serving)
2 tbsps Parsley (sprigs, plus more for serving)
1 cup Vegetable Broth
12 oz Salmon Fillet (skin on)
Sea Salt (to taste)
2 cups Asparagus (trimmed)
Directions:
In a large pan, add the lemon juice, garlic, dill, and parsley. Pour the broth over top.
Bring to a simmer over medium heat. Season the salmon with salt and place skin side down in the pan.
Cover and simmer for five minutes. Add the asparagus and cook, covered, for two more minutes, or until the salmon is cooked through, and the asparagus is tender.
Divide the salmon and asparagus evenly between plates. Serve with lemon wedges and chopped fresh herbs (optional). Enjoy!
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