# Ingredient List:
→ 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 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
# Directions:
01 - Pat salmon fillets dry with paper towels. 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 cook, turning occasionally, for 3 to 4 minutes until just tender. Season lightly with salt and pepper, then remove asparagus from skillet and cover to keep warm.
03 - Add remaining olive oil to the skillet. Place salmon fillets skin-side down if applicable, and cook without moving for 3 to 4 minutes until the skin is crisp and the base is golden brown.
04 - Turn salmon over. Add remaining butter, minced garlic, lemon zest, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, basting salmon with the melted lemon-butter sauce as it cooks.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until salmon is just cooked through and the sauce becomes glossy.
06 - Nestle asparagus back into the skillet around the salmon and warm through for 1 minute. Serve immediately garnished with fresh parsley and lemon slices.
