# What You'll 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 - ½ teaspoon sea salt, plus additional 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
# Method:
01 - Pat salmon fillets dry with paper towels, then season both sides evenly 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 tender. Season lightly with salt and pepper, then remove to a plate and cover to keep warm.
03 - Add remaining 1 tablespoon 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 salmon bottoms turn golden.
04 - Flip fillets and add remaining 2 tablespoons butter, minced garlic, lemon zest, and optional crushed red pepper flakes. Cook 2 to 3 minutes, continuously spooning the melted lemon-butter sauce over salmon.
05 - Pour lemon juice into the skillet and simmer for 1 to 2 minutes until salmon is just cooked through and sauce develops a glossy finish.
06 - Return asparagus to the pan, nestling around the salmon, and warm through for 1 minute.
07 - Plate immediately, garnishing with fresh parsley and lemon slices.
