# What You’ll Need:
→ Fish & Vegetables
01 - 4 salmon fillets (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 tbsp unsalted butter
06 - 2 tbsp olive oil
07 - 1/2 tsp sea salt, plus more to taste
08 - 1/4 tsp freshly ground black pepper
09 - 1/4 tsp crushed red pepper flakes (optional)
→ Garnish
10 - Lemon slices for serving
11 - 2 tbsp fresh parsley, chopped
# How To Make It:
01 - Pat salmon fillets dry with paper towels; season both sides with salt and pepper.
02 - Heat 1 tbsp olive oil and 1 tbsp 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. Remove and cover to keep warm.
03 - Add remaining olive oil to skillet. Place salmon skin-side down and cook undisturbed for 3 to 4 minutes until skin is crispy and bottom is golden.
04 - Turn salmon fillets over. Add remaining butter, minced garlic, lemon zest, and optional red pepper flakes. Cook 2 to 3 minutes, spooning the lemon-butter sauce over salmon as it cooks.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until salmon is cooked through and sauce is glossy.
06 - Return asparagus to skillet, nestling around salmon. Warm through for 1 minute.
07 - Plate immediately, garnished with fresh parsley and lemon slices.
