Salmon with mustard herb butter lentils & asparagus

I think we all have that mason jar of lentils that gets pushed aside endlessly. But every time I buy asparagus I pull the lentils out. It's a textural dream team. Top it with flaky, crunchy salmon and you've got a beautiful summer meal.

This recipe lends itself to a wide variety of interpretations. Lemon juice can be subbed for beer or wine. The mustard swapped for lavender, coarse, or pickled jalapeno. The herbs can be anything you have on hand. And as always- I leave the amount of garlic up to you.

For the mustard herb butter:

• 5 tbsp butter, softened

• 2 tbsp dill mustard

• 2 tsp lemon juice

• 1 tsp chopped dill

• chopped chives

• chopped garlic

For lentils:

• 1 cup red or yellow lentils

• 4 cups water or broth

• 1/2-1 tbsp. lemon juice

For Salmon:

• 2- 6 oz salmon fillet

• 1 tbsp butter, softened

• mustard to coat

For asparagus:

• 1 bunch asparagus, trimmed

• 1 tbsp lemon juice

Make the mustard herb butter:

Mash together all of the ingredients with 1/4 tsp each sea salt and black pepper.

Cook the lentils:

Brings the lentils, water or broth, and 3/4 tsp salt if using water to a boil, then reduce heat and simmer for 20-25 minutes. Remove from heat and let stand five minutes. Drain any excess water. Throw in 3-4 tbsp mustard herb butter and the lemon juice.

Once the lentils are simmering heat the remaining mustard herb butter in a pan over medium low heat. Put the asparagus in and toss to coat. Partially cover and periodically toss. Once the asparagus is bright green and cooked to your desired texture (8-10 minutes) add the lemon juice and remove from heat.

While the lentils are cooking throw 1.4 tsp salt and pepper over the salmon. Oil a pan and put under the broiler for five minutes. Remove from oven, glaze with the butter, then create a thick crust of mustard over the filets. Return to broiler for an additional 5-7 minutes depending on the thickness of the salmon.

Plate and serve. Regret not making a larger batch of the lentils.