Pan-Seared Lemon Garlic Salmon with Charred Asparagus

Ingredients

• •2 6-ounce salmon fillets, skin-on
• •1 lb asparagus spears, woody ends trimmed
• •3 tablespoons unsalted butter
• •2 tablespoons extra-virgin olive oil, divided
• •3 garlic cloves, minced
• •1 large lemon, half juiced and half cut into rounds
• •1/2 teaspoon sea salt
• •1/4 teaspoon freshly cracked black pepper
• •1 tablespoon fresh parsley, finely chopped
• •1 pinch red chili flakes (optional)

Instructions

1. 1Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper.
2. 2Toss the trimmed asparagus with 1 tablespoon of olive oil and a pinch of salt and pepper.
3. 3Heat the remaining 1 tablespoon of olive oil in a large cast-iron or stainless steel skillet over medium-high heat until it begins to shimmer.
4. 4Place the salmon fillets skin-side down in the skillet. Press down gently with a spatula for 10 seconds to prevent curling. Sear for 4-5 minutes until the skin is very crispy and golden.
5. 5Carefully flip the salmon and add the asparagus to the pan around the fillets. Cook for another 3-4 minutes until the salmon is just opaque and the asparagus is tender-crisp and lightly charred.
6. 6Transfer the salmon and asparagus to serving plates, leaving the pan on the heat.
7. 7Reduce the heat to medium and add the butter to the skillet. Once melted, add the minced garlic and chili flakes, sautéing for about 1 minute until aromatic.
8. 8Stir in the lemon juice and lemon slices, scraping any browned bits from the bottom of the pan. Simmer for 1 minute to create a glossy sauce.
9. 9Spoon the lemon-garlic butter sauce over the salmon and asparagus. Garnish with chopped parsley and serve immediately.