Salmon with Fava Beans and Asparagus

1 1/2 cups fresh fava beans, from about 1 1/2 pounds fresh fava bean pods
1/2 pound asparagus, cut diagonally into 1-inch pieces
3 strips fresh lemon zest, 2 inch long, removed with a vegetable peeler and cut
into thin julienne strips
1/4 cup fresh lemon juice
1/4 cup plus 1 tablespoon extra-virgin olive oil
1 tablespoon minced fresh chives
1 1/2 pounds skinless center-cut salmon fillet, cut into 4 pieces
1 teaspoon coarse salt

Bring a large saucepan of salted water to a boil for blanching vegetables.
Blanch fava beans in boiling water 2 minutes and transfer with a slotted spoon
to a bowl.
Blanch asparagus in boiling water 3 minutes, or until crisp tender. In a sieve
drain asparagus and refresh under cold water. Transfer asparagus to another
bowl. Working over bowl split each fava bean skin with a fingernail and gently
squeeze out bean.
In a small bowl whisk together zest, lemon juice, 1/4 cup olive oil, and chives.
Season with table salt and pepper to taste. In a medium skillet heat remaining
tablespoon olive oil over moderately low heat. Add salmon and sprinkle with
coarse salt. Cook salmon, covered, 7 minutes. Turn salmon and cook, uncovered, 3
minutes, or until just cooked through. Add vegetables and dressing and cook,
covered, until heated through, about 1 minute.
Makes 4 servings.


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