# 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 - ½ tsp sea salt, plus more to taste
08 - ¼ tsp freshly ground black pepper
09 - ¼ tsp crushed red pepper flakes (optional)
→ Garnish
10 - Lemon slices, for serving
11 - 2 tbsp fresh parsley, chopped
# How-To:
01 - Pat salmon fillets dry with paper towels and season both sides 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 just tender. Season lightly with salt and pepper. Remove asparagus and keep warm.
03 - Add remaining tablespoon of olive oil to the skillet. Place salmon fillets skin-side down if applicable and cook undisturbed for 3 to 4 minutes until skin is crispy and bottom is golden brown.
04 - Turn salmon over and add remaining butter, minced garlic, lemon zest, and optional crushed red pepper flakes. Cook for 2 to 3 minutes, basting salmon with melted lemon-butter sauce.
05 - Pour in lemon juice and simmer for 1 to 2 minutes until salmon is cooked through and sauce becomes glossy.
06 - Return asparagus to skillet around salmon and warm through for 1 minute. Serve immediately garnished with fresh parsley and lemon slices.
