Lemon Butter Sockeye Salmon

Toss asparagus on a baking sheet with a drizzle of olive oil, salt, and pepper. Pat salmon dry with paper towels; rub fillets all over with a drizzle of olive oil and season generously with salt and pepper. Rub flesh sides of fillets with half the Fry Seasoning (all for 4 servings); place on a separate, lightly oiled baking sheet.

Roast asparagus on middle rack for 5 minutes. Once asparagus has roasted 5 minutes, add salmon to top rack and continue roasting until asparagus is tender and lightly browned and salmon is opaque and cooked through, 5-7 minutes more.

Once potatoes are tender, drain and return to pot. Mash over low heat with 2 TBSP butter (4 TBSP for 4 servings), half the horseradish powder, and milk (add a few splashes at a time until smooth). Taste and add more horseradish powder if desired. Stir in half the chives (you’ll use the rest later). Season generously with salt and pepper. Keep covered off heat until ready to serve.

Meanwhile, in a small bowl, combine ¼ cup water (⅓ cup for 4 servings), stock concentrate, a big squeeze of lemon juice, and half the lemon zest; set aside. Heat a medium, dry pan over medium-high heat. Add almonds and cook, stirring, until golden brown, 2-4 minutes. Transfer to a plate. To same pan over medium-high heat, pour in stock mixture. Bring to a boil and cook until slightly thickened, 2-3 minutes. Turn off heat.