When you place salmon in the oven, add diced plum tomato (fresh) and julienned asparagus for 3-5 minutes.

1 shallot
1-2 tsp. Dijon mustard
1 tbsp. butter
fresh dill
1/2 bottle of dry champagne or prosecco

1 shallot 1 -2 tsp. Dijon mustard 1 tbsp butter 1/2 bottle of dry champagne or prosecco

Preheat oven to 500. On stove top, heat pan large enough to fit salmon to med-high heat. Saute diced/ minced shallot, mustard, and butter for one minute, adding fresh dill partway through. Pour champagne or Prosecco into pan and reduce for five minutes. Place generously seasoned salmon into poaching liquid and spoon over salmon (add a slice of lemon if desired). If salmon isn't cooked, place in oven to finish.