# Ingredient List:
→ Fish & Vegetables
01 - 4 salmon fillets (6 ounces each), skin-on or skinless
02 - 1 pound fresh asparagus, trimmed
→ Citrus & Aromatics
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
→ Sauce & Seasonings
05 - 3 tablespoons unsalted butter
06 - 2 tablespoons olive oil
07 - ½ teaspoon sea salt, plus more to taste
08 - ¼ teaspoon freshly ground black pepper
09 - ¼ teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - Lemon slices for serving
11 - 2 tablespoons fresh parsley, chopped
# Steps:
01 - Pat salmon fillets dry with paper towels and season both sides with salt and freshly ground black pepper.
02 - Heat 1 tablespoon olive oil and 1 tablespoon butter in a large skillet over medium heat. Add asparagus and sauté for 3 to 4 minutes, turning occasionally, until just tender. Season lightly with salt and pepper. Remove asparagus to a plate and cover to keep warm.
03 - Add remaining 1 tablespoon olive oil to skillet. Place salmon fillets skin-side down if applicable. Cook undisturbed for 3 to 4 minutes until skin is crisp and bottom is golden brown.
04 - Turn salmon over and add remaining 2 tablespoons butter, minced garlic, lemon zest, and crushed red pepper flakes if using. Cook for another 2 to 3 minutes, basting fillets with melted lemon-butter sauce.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until salmon is just cooked through and sauce develops a glossy sheen.
06 - Nestle asparagus around salmon in skillet and warm through for 1 minute.
07 - Plate salmon and asparagus immediately. Garnish with fresh parsley and lemon slices before serving.
