MY ASIAN INSPIRED PAN ROASTED SHALLOTS-SALMON CHUNKS with ASPARAGUS!

I love sesame oil and do not get to use it often. A little of it goes a long way and the flavor it gives to the meals is simply amazing. When I use it never disappoints.
 
Category:  Entrée 
Approx. Prep and Cook Time:   under 40 Minutes
Approximate Cost:    $11.65 or $5.83 per serving
Difficulty Level:  Easy
Allergens, Other:  Gluten Free   
Servings: 2
 
Ingredients
2 large salmon steaks, cleaned, pat dry. ($4.50)
1 tbsp. of Angie’s basting olive oil (.30)
1 ½ tsp. of Angie’s dry seasoning (.20)
 
1 lb. of asparagus, rinsed, bottoms cut, discarded and slice in 1 ½ inch. ($3.00)
2 to 3 shallots, peeled and sliced. ($1.50)
5 large garlic cloves, chopped (.50)
½ tsp. of AdoboChon (or to-taste) (.20)
1 lemon (.80)
½ tbsp. of Sesame Oil (.30)
1 ½ tbsp. Angie’s basting olive oil for stir fry (.35)
 
Directions
Season the salmon steaks, with my dry seasoning and basting olive oil. Refrigerate.
Rinse asparagus, cut the tough bottoms and discard, slice in approx. 1 ½ inch.
Pour the 1 ½ tbsp. of my basting olive oil to stir fry the asparagus briefly. Then add the sliced shallots and chopped garlic and continue to fry until golden brown.
Now, add the sesame oil to the asparagus mix, remove from the skillet and set aside. In the same skillet, sauté the salmon chunks briefly.
Next, follow my way to assemble the dish or do your own. Either way it will be YUMMY!
 
Angie’s Dry Seasonings: http://www.angieslifehacks.com/family-life/oven-roasted-bacon-chicken-and-angies-seasonings
Angie’s Basting Olive Oil:  www.angieslifehacks.com/cuisine/the-flavor-series-recipe-2-angies-basting-olive-oil