# What You Need:
→ Fish & Vegetables
01 - 4 salmon fillets (approximately 6 oz each), skin-on or skinless
02 - 1 lb 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 - 1/2 teaspoon sea salt, plus more to taste
08 - 1/4 teaspoon freshly ground black pepper
09 - 1/4 teaspoon crushed red pepper flakes (optional)
→ Garnish
10 - Lemon slices, for serving
11 - 2 tablespoons fresh parsley, chopped
# How-To Steps:
01 - Pat salmon fillets dry using paper towels and season both sides evenly with salt and pepper.
02 - Heat one tablespoon olive oil and one tablespoon butter in a large skillet over medium heat. Add trimmed asparagus and sauté for 3 to 4 minutes, turning occasionally, until tender. Season lightly with salt and pepper, then remove asparagus and keep warm.
03 - Add remaining olive oil to the skillet. Place salmon fillets skin-side down if applicable, cooking undisturbed for 3 to 4 minutes until skin is crispy and the bottom is golden brown.
04 - Turn the salmon over and incorporate remaining butter, minced garlic, lemon zest, and red pepper flakes if using. Continue cooking for 2 to 3 minutes, basting the salmon with the melted lemon-butter sauce.
05 - Pour in the fresh lemon juice and simmer gently for 1 to 2 minutes until the salmon is cooked through and the sauce achieves a glossy finish.
06 - Return asparagus to the skillet, nestling it around the salmon. Warm together for one minute to meld flavors.
07 - Serve immediately, garnished with chopped parsley and lemon slices to enhance brightness.
