Season the salmon liberally on both sides with salt and white pepper. In a large sauté pan, heat the canola oil on medium/high heat.  When oil is very hot, add fish with skin side facing up. Turn heat down to low and allow the salmon to slowly crisp to golden brown. Add butter and sprigs of thyme, and gently baste fish until cooked through.  Remove from pan to plate and finish with lemon juice.  

Prepare the asparagus and artichoke cream sauce by combining shallots, garlic, thyme and 2 teaspoons of butter in a small sauté pan. Place on high heat and cook until the shallots and garlic start to sizzle.   

Add the red bell pepper and cook for one minute.   

Add the Hood® Heavy Cream, artichoke hearts, asparagus tips and salt.  Turn heat down to medium and allow cream to reduce by one quarter.   

Add 2 Tablespoons of butter and cook until a thick sauce has formed. Add lemon zest, chives, dill and lemon juice.

Once completed, pour alongside and over seared salmon.