Seared salmon and tender asparagus in a bright lemon-butter sauce, perfect for quick, flavorful dinners.
# 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 - 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 Make It:
01 - Pat salmon fillets dry with paper towels and season both sides with salt and black 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 and keep covered.
03 - Add remaining tablespoon olive oil to the skillet. Place salmon fillets skin-side down if applicable and cook without moving for 3 to 4 minutes until skin is crispy and the bottom is golden.
04 - Flip salmon fillets carefully. Add remaining butter, minced garlic, lemon zest, and optional red pepper flakes. Cook another 2 to 3 minutes, spooning the melted lemon-butter sauce over the salmon as it cooks.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until salmon is just cooked through and sauce develops a glossy finish.
06 - Return asparagus to the skillet, arranging around the salmon. Warm for 1 minute to combine flavors.
07 - Plate immediately and garnish with fresh parsley and lemon slices.
