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This recipe is written for eight servings so be sure to adjust for your number of servings.

  • 2 pounds asparagus, stalks peeled
  • 1/4 cup extra-virgin olive oil, plus more for drizzling
  • 1/4 cup fresh orange juice
  • 1/4 cup fresh lemon juice
  • 2 tablespoons fresh lime juice
  • 1 medium shallot, minced
  • 2 tablespoons snipped chives
  • Salt and freshly ground pepper
  • 3 tablespoons vegetable oil
  • Eight 6-ounce skinless salmon fillets

    • In a large skillet of boiling salted water, cook the asparagus stalks until bright green and crisp-tender, about 3 minutes. Drain and rinse with cold water. Pat the asparagus dry and transfer them to a serving platter. Drizzle olive oil over the asparagus and toss gently to coat.

    In a small saucepan, combine the orange, lemon and lime juices and simmer over moderate heat until reduced by half, about 10 minutes. Pour into a heatproof bowl and let cool to room temperature. Whisk in the shallot, chives and the 1/4 cup of olive oil. Season with salt and pepper.

    In each of 2 large skillets, heat 1 1/2 tablespoons of the vegetable oil until shimmering. Season the salmon fillets with salt and pepper and add 4 to each skillet. Cook over moderately high heat until browned and just cooked, about 3 minutes per side.

    Transfer the salmon to plates and spoon some of the citrus vinaigrette on top. Serve the salmon with the asparagus, passing the extra vinaigrette at the table.