In a pan on medium heat add 2 tbsp of olive oil

Pat salmon with paper towel to remove excess liquid and season generously with salt and pepper.

If you leave the skin on salmon place skin side down in hot pan

Cook for 5 minutes and flip over

About 3 mins after its flipped add 2 tbsp of butter squeeze lemon juice from half a lemon and baste salmon for the remaining 2 minutes.

Take out of pan and set aside to rest.

For sauce dont discard butter leave it in the pan and add 2 cloves of finely diced garlic and sautee for a minute until fragrant.

Add 1 cup of chicken broth and 1 cup of heavy cream and bring to a simmer

Turn pan down to medium low and add 2 tbsp of dijon mustard 1 tbsp of dill weed and salt and pepper

Cook until sauce is reduced at least by half around 10 to 15 mins. Cook longer for a thicker sauce.

For baked asparagus preheat oven to 400° line a baking sheet with a layer of fresh asparagus drizzle with olive oil salt pepper and a clove of diced garlic. If you desire put some shredded parmesan on top and bake for 10 mins.

For sauteed squash cut 2 squash into slices and cut slices in half. If you want onions with it cut them also.

In a pan with a lid on medium heat add just enough oil to thinly coat the bottom of pan. Add onions first and cook for 3 mins and add squash salt pepper and paprika. Cover with lid and cook around 10 mins or until squash is tender but still has a slight crunch. It may take a little longer. Stir occasionally. Hope you enjoy this easy meal !!!!