Ingredients
Equipment
Method
- Preheat your oven to 400°F (200°C). Toss the trimmed asparagus with 1 tablespoon of olive oil, salt, and pepper on a baking sheet. Spread in a single layer.
- Roast the asparagus for 12-15 minutes, or until tender-crisp.
- While the asparagus roasts, prepare the salmon. Pat the salmon fillets dry with paper towels. Season with salt and pepper.
- Heat 2 tablespoons of olive oil in a large skillet over medium-high heat. Place the salmon fillets, skin-side down (if using skin-on), in the hot skillet. Sear for 4-5 minutes until the skin is crispy.
- Flip the salmon and cook for another 3-5 minutes, depending on thickness, until cooked through. Remove salmon from the skillet and set aside.
- Reduce the heat to medium-low. Add the heavy cream, chopped dill, and lemon juice to the skillet. Stir and let it simmer gently for 2-3 minutes until slightly thickened. Season with salt and pepper to taste.
- To make the lava cakes, melt the chocolate and butter together in a heatproof bowl set over a saucepan of simmering water (or in the microwave in short intervals). Stir until smooth. Remove from heat.
- In a separate bowl, whisk the eggs and sugar until pale and slightly fluffy. Stir in the melted chocolate mixture.
- Gently fold in the flour and a pinch of salt until just combined. Do not overmix.
- Divide the batter evenly into two greased ramekins. Bake in the preheated oven (you can use the same oven as the asparagus, adjusting time as needed) for 10-12 minutes, until the edges are set but the center is still soft.
- Serve the salmon with the lemon-dill sauce and roasted asparagus. Serve the lava cakes warm, with a dusting of powdered sugar or a scoop of ice cream if desired.
Notes
For the lava cakes, you can prepare the batter ahead of time and refrigerate it. Bake just before serving.