1. Preheat the oven to 375 levels F.
For the slaw:
2. Slice the asparagus, radishes, carrot and fennel thinly by hand, with a mandoline, or with a fine-slicer blade in a meals processor.
3. Toss with chopped dill, lemon zest and juice, and olive oil. Season with salt and pepper.
4. Chill the slaw when you put together the salmon.
For the salmon:
5. Toss the sesame seeds in a shallow bowl with the cayenne pepper (if you’re utilizing it). Season the salmon with salt and pepper, and press the facet with out pores and skin into the sesame seeds to coat.
6. Warmth the ghee in a heavy ovenproof skillet over excessive warmth and add the salmon, sesame-seed-side down.
7. Sear the salmon till the sesame seeds are browned, about one to 2 minutes. Flip warmth all the way down to medium, flip the salmon fillets over, and sear the pores and skin facet for one to 2 minutes.
8. Switch the salmon to the oven to complete, about 5 to 10 minutes relying on the way you prefer it.
9. Serve with the asparagus slaw.
