Pan-Seared Garlic Butter Salmon with Roasted Asparagus

Ingredients

• •2 center-cut salmon fillets (6 oz each), skin-on
• •1 bunch fresh asparagus, woody ends trimmed
• •3 tablespoons unsalted grass-fed butter
• •3 cloves garlic, finely minced
• •1 tablespoon avocado oil
• •1 tablespoon extra virgin olive oil
• •1 tablespoon fresh lemon juice
• •1 teaspoon lemon zest
• •2 tablespoons fresh parsley, finely chopped
• •1 tablespoon fresh dill, chopped
• •Flaky sea salt and freshly cracked black pepper to taste

Instructions

1. 1Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. 2Place the trimmed asparagus on the baking sheet, toss with olive oil, lemon zest, salt, and pepper, then roast for 10-12 minutes until tender-crisp and slightly charred.
3. 3While the asparagus is roasting, pat the salmon fillets extremely dry with paper towels on both sides to ensure maximum skin crispiness.
4. 4Season the salmon fillets generously with flaky sea salt and cracked black pepper.
5. 5Heat the avocado oil in a large heavy-bottomed or cast-iron skillet over medium-high heat until the oil is shimmering and just starting to smoke.
6. 6Place the salmon fillets in the pan, skin-side down, and press gently with a spatula for 10 seconds to prevent curling; sear for 4-5 minutes without moving them until the skin is very crispy and gold.
7. 7Carefully flip the fillets and cook for an additional 2-3 minutes until the salmon is just cooked through but still moist in the center.
8. 8Reduce the heat to medium-low and add the butter and minced garlic to the skillet, stirring until the butter foams and the garlic becomes fragrant (about 30-45 seconds).
9. 9Whisk in the lemon juice, parsley, and dill, then use a spoon to continuously baste the salmon fillets with the garlic herb butter for 1 minute.
10. 10Remove from heat and serve the salmon immediately next to the roasted asparagus, drizzling the remaining pan sauce over both the fish and the vegetables.