Grab 10 fresh asparagus, wash them and pat them dry and cut off about 1 ½ inches from the root, finely mince 1 clove of garlic, finely dice a ¼ of an onion, cut a lemon in half, reserve ½ cup of white wine, reserve 1 cup of Greek yogurt, and ¼ teaspoon of dried dill

Season 2 fresh salmon fillets with sea salt and freshly cracked black pepper on both sides of the fillet

Heat a small non-stick frying pan with a medium-high heat and a grilling pan with a medium heat, drizzle a kiss of extra virgin Spanish olive oil on the grilling pan, once the pan´s get hot, add the asparagus to the grilling pan and the salmon fillets to the frying pan, occasionally turn the asparagus and cook until your liking, I cooked them for about 7-8 minutes, after cooking the salmon fillets for 3 minutes flip them and cook for another 2 minutes, then remove from the pan

In the same pan with the same heat as you cooked the salmon, using the rendered fat from salmon, add the minced garlic and dice onions, mix with the oil, after 30 seconds of cooking add ½ cup of white wine, simmer for 3 minutes then turn off the heat, after letting it cool for 2 minutes add 1 cup of Greek yogurt, a ¼ teaspoon of dried dill, ½ teaspoon of lemon juice, and season with sea salt and freshly cracked black pepper, mix everything togethr until well mixed

Season the cooked asparagus with some lemon juice and sea salt, then decorate 5 of the asparagus per plate, add a fillet of salmon on top of the asparagus and drizzle the cream sauce on top of each fillet