Ingredients:

• 1 each (6-7oz) Copper River Salmon, block cut steaks
• 4 tsp Olive Oil
• 1/2 tsp Alaskan Sea Salt
• 1 each Lemon Squeeze
• 6-7 tips Spring Asparagus, cut tips
• 3 Tbsp. Spring Peas
• 3 Tbsp. Grape tomatoes, cut in half
• 3-4 each Artichoke hearts
• 1 Tbsp. Basil, julienne small
• 1 tsp Lemon zest, minced
• 2 each Baby carrots, par cooked al dente
• 2 Tbsp. Lemon Garlic Herb Butter

Preparation:

Prepare your BBQ or grill getting the grates nice and hot. Brush salmon with half of the olive oil and season both sides of the salmon with sea salt. Place on the grill and cook to medium rare, usually 3-4 minutes per side or 120 degrees in the thickest part of the steak.

Meanwhile place the remaining oil in a sauté pan over medium high heat. Add the asparagus, peas, tomatoes, artichokes, basil, lemon zest, and baby carrots. Let cook tossing for about 30 seconds. Add the lemon garlic herb butter and continue cooking until vegetables are just cooked and glazed.

Neatly pile the vegetables in the middle of a serving plate and place the salmon on top. Squeeze the top of the salmon with the lemon.

Lemon Garlic Herb Butter

Makes about 1/2 cup

• ½ cup Butter, salted, softened
• 1½ tsp Kosher Salt
• 2 Tbsp. Garlic, minced
• 1 Tbsp. packed Parsley, minced
• 1 Tbsp. packed Basil, minced
• 2 Tbsp. Lemon Juice

Preparation:

Place butter in a kitchen aid mixer with a paddle attachment (if you don’t have a kitchen aid you can place it in a bowl and smash it to soften with a fork). Whip the butter on high speed until light and fluffy. Add the remaining ingredients and mix well. It will hold refrigerated for up to 1 week