# What to Use:
→ Fish & Vegetables
01 - 4 salmon fillets (approximately 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 - 1/2 teaspoon sea salt, plus additional 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 Prepare:
01 - Pat salmon fillets dry with paper towels and season both sides with salt and 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 olive oil to the skillet. Place salmon fillets skin-side down if using skin-on, cooking without moving for 3 to 4 minutes until skin is crispy and bottom is golden brown.
04 - Flip salmon and add remaining butter, minced garlic, lemon zest, and red pepper flakes if desired. Cook for 2 to 3 minutes, spooning melted lemon-butter sauce over the fillets.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until salmon is cooked through and the sauce is glossy.
06 - Return asparagus to the skillet, nestling around the salmon, and warm through for 1 minute. Serve immediately garnished with fresh parsley and lemon slices.
