# What You 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 more 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
# Steps:
01 - Pat salmon fillets dry with paper towels. Season both sides evenly with sea salt and ground 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. Lightly season with salt and pepper, then transfer 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 the skin is crispy and the base is golden brown.
04 - Flip salmon fillets. Add remaining 2 tablespoons butter, minced garlic, lemon zest, and crushed red pepper flakes if using. Cook for 2 to 3 minutes, spooning the melted lemon-butter sauce over the fillets continuously.
05 - Pour in lemon juice and simmer gently for 1 to 2 minutes until salmon is cooked through and sauce attains a glossy finish.
06 - Return asparagus to the skillet, nestling it around the salmon fillets. Warm together for 1 minute to meld flavors.
07 - Plate immediately, garnished with fresh parsley and lemon slices.
