# Ingredient List:
→ Fish & Vegetables
01 - 4 skin-on or skinless salmon fillets, about 6 oz each
02 - 1 lb fresh asparagus, trimmed
→ Citrus & Aromatics
03 - 1 lemon, zested and juiced
04 - 2 garlic cloves, minced
→ Sauce & Seasonings
05 - 3 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 1/2 tsp sea salt, plus extra to taste
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
10 - Lemon slices for serving
11 - 2 tbsp fresh parsley, chopped
# How to Prepare:
01 - Pat salmon fillets dry with paper towels. Season both sides evenly with salt and pepper.
02 - Heat 1 tbsp olive oil and 1 tbsp butter in a large skillet over medium heat. Add asparagus and sauté for 3 to 4 minutes, turning occasionally, until just tender. Lightly season with salt and pepper, then transfer to a plate and cover to keep warm.
03 - Add remaining 1 tbsp olive oil to the skillet. Arrange salmon fillets skin-side down if applicable and cook without moving for 3 to 4 minutes, until skin is crisp and bottom turns golden.
04 - Turn salmon over and add remaining 2 tbsp butter, minced garlic, lemon zest, and crushed red pepper flakes if using. Cook another 2 to 3 minutes, spooning the melted lemon-butter sauce over the fillets as they cook.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until the fish is cooked through and the sauce is glossy.
06 - Nestle asparagus around the salmon in the skillet and warm together for 1 minute.
07 - Transfer to plates and garnish with fresh parsley and lemon slices. Serve immediately.
