Frequent reader here know I live in the Seattle area and of course we are some of the foodiest foodies out there. One of those things that converge here is the foodie thing and seafood, namely Salmon. Most of the Alaska fishing fleet is actually from the Seattle area. They moor their boats here in downtown Seattle and during the Salmon season we gorge on it for the couple of months that it comes in fresh from Alaska (and our own rivers here in WA state too!). People in Seattle will talk endlessly about how they make their salmon. When the first salmon are caught up in Alaska there is a huge buzz here in Seattle and it’s all over the news. Chefs rush to be the first in the city to fly a bunch of salmon back to Seattle to cook at their restaurants. It’s all a lot of fun! I could easily see this Salmon and Asparagus in a Lemon Cream sauce recipe being offered at a local restaurant around that time. Asparagus is also in season when the Salmon are running, around the beginning of May. In fact, one of our favorite meals in May and June is Grilled Salmon and Grilled Asparagus! When things are that fresh, it doesn’t get much better!