To prepare the black truffle broth, combine your broth, mushrooms, garlic, carrots, and celery in a small pot. Bring to a simmer. Season with salt and pepper and cook just until the vegetables are tender. Since this is just a broth, make sure to use the best chicken broth available to you. Right before serving, remove the garlic and shave your truffle to taste.

To prepare the salmon, preheat the oven to 425F.

Toss the asparagus in 2 tbsp of oil and season with salt and pepper. Roast in the 425F oven for 15 minutes.

Heat a cast iron pan over high heat with 2 tbsp of oil. Season the salmon with salt and pepper on both sides. When the pan is just about to smoke, lay the salmon down with the skin side up. Cook on high heat for 1-2 minutes until golden. Flip and transfer the pan in the oven to finish cooking. Cook for 5-8 minutes, depending on how thick your piece of fish is and how well you want your salmon cooked.

To plate, toss the roasted asparagus with the lemon zest and plate. Top with the salmon.

To prepare the salad, combine the olive oil, lemon juice, honey, and raspberries in a bowl. Smash the raspberries until it breaks down and whisk to combine. Season with salt and pepper. Toss the dressing with torn lettuce with your hands. Plate and finish with the chopped walnuts, prosciutto, and gorgonzola.