It’s finally spring, and that means asparagus is in season. Serving it with salmon is a winner for lunch or dinner.

Make sure to use medium-size asparagus so the salmon and asparagus finish cooking at the same time. It’s important to snap off the woody ends of the asparagus; if you also have the time and inclination, peel the spears. You’ll notice that peeling asparagus helps them cook more evenly. They’ll be tender throughout, as the outer skin can be tough and fibrous.

Roasted asparagus has a decidedly creamy texture and becomes slightly caramelized. The lemon marinade in this recipe is a beautiful accompaniment.

The miso-mayonnaise coating is spread over the salmon to keep the fish moist.

I personally love salmon medium-rare, but make sure you ask guests how they prefer their salmon cooked. Cooking salmon to medium- rare, or to an internal temperature of 120 to 125 degrees, results in a tender, buttery texture without drying out the fish. Use a meat thermometer, or slice through the flesh to see if it is finished cooking.

This one-pan dish may become a weekly rotation as it is in our home. Add cooked carrots and buttered pasta to complete the meal. To drink, try an unoaked chardonnay or a sauvignon blanc to pair alongside.