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Inaba Farms Asparagus and Grilled Salmon with Asparagus Recipe

Asparagus season has arrived and we are delighted to be serving several dishes with this all-time-favorite vegetable. We source our asparagus from Inaba Farms located in Wapato, Washington. Tucked away at the base of the Cascade mountain range in Yakima Valley, the area is one of the most fertile and productive growing regions in the world. The desert-like conditions and plentiful irrigation provided by the Yakima River Watershed create an ideal environment to grow asparagus. The farm is a third generation family operation with the fourth generation underway. They continue to grow premium quality certified organic and conventional crops on 1,200 acres in the abundant volcanic soil.

We partner with Inaba Farms because they choose to be environmentally friendly and socially responsible in their farming practices by upholding sustainable agriculture practices. With their state of art hydro cooling facilities, they are able to cool the asparagus down to 34 degrees immediately after removing them from the field. In so doing, the sugars and flavor is held in tact.

Since we source locally, our customers get the best and the most fresh. Less travel time means less treatment and therefore, it gets to the plate faster. We will continue to support good growers such as Inaba Farms who keep the community in mind first. So come in and enjoy the spring harvest!

If you are looking for a fresh way to enjoy asparagus, try our delectable grilled salmon with asparagus recipe below.


6-8 ounce Kenai River Sockeye Salmon, filet cut

1 Tbsp. Extra Virgin Olive Oil

1/2 tsp Kosher Salt

A few grinds Fresh Cracked Black Pepper

5-6 pieces Inaba Farms Asparagus – cooked al dente & cooled

5-6 pieces Skagit County Spring Potatoes – cooked just tender, cooled and halved

2 Tbsp Garlic Butter, softened

1/4 tsp Kosher Salt

5-6 each Grape Tomatoes, split in half

1 Tbsp. Herb Pesto

Squeezed Lemon, 1/6th each


  1. Coat the salmon with the olive oil then season on all sides with ½ tsp kosher salt and black pepper.
  2. Place the asparagus and potatoes in a bowl along with the garlic butter, ¼ tsp kosher salt and a few more turns of black pepper and toss well to coat.
  3. Place the salmon on the grill and cook (depending on thickness) 3-4 minutes on each side or until a thermometer registers 120 degrees in the thickest part of the filet.
  4. Place the coated asparagus and potatoes on the hottest part of the grill and let grill until there are some good grill marks and they are heated through.  Return the grilled potato and asparagus to the bowl they were tossed in and re-toss picking up and residual seasonings.
  5. Place the asparagus and potatoes on the plate and top with the salmon.  Dress the plate with some pesto and grape tomatoes.  Squeeze the lemon over the top of the salmon

To make the garlic butter, see below:


8 oz. (2 sticks) Butter, salted – softened to room temp.

1 1/2 tsp Kosher Salt

2 Tbsp. Garlic, minced

1 Tbsp. Shallot, minced

1 Tbsp. Parsley, minced


Place softened butter in a mixer with the paddle attachment (a food processor or hand mixer can be used as well).  Beat the butter until it begins to lighten in color and becomes fluffy and soft.  Add in remaining ingredients and beat until all ingredients are well incorporated


For more information on Inaba Farms, visit their site here.

Check out our menu featuring new dishes here.


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