# What You Need:
→ Fish & Vegetables
01 - 4 salmon fillets, approx. 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 additional 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
# Directions:
01 - Dry salmon fillets with paper towels; 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, sauté for 3 to 4 minutes, turning occasionally until just tender. Season lightly with salt and pepper. Remove and keep warm.
03 - Add remaining 1 tablespoon olive oil to skillet. Place salmon fillets skin-side down if applicable; cook undisturbed for 3 to 4 minutes until skin is crispy and bottom is golden.
04 - Turn salmon over and add remaining butter, minced garlic, lemon zest, and crushed red pepper flakes if using. Cook 2 to 3 minutes, spooning melted lemon-butter sauce over fillets.
05 - Pour in lemon juice and simmer 1 to 2 minutes until salmon is just cooked and sauce is glossy.
06 - Return asparagus to skillet nestling around salmon; warm for 1 minute.
07 - Plate immediately, topping with fresh parsley and lemon slices.
