Ingredients:

  • 2 (6-ounce/170g) salmon fillets, skin on or off, preferably wild-caught
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/4 teaspoon (1.5g) black pepper, or to taste
  • 4 tablespoons (56g) unsalted butter
  • 4 cloves garlic, minced
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 tablespoon (15ml) fresh parsley, chopped, for garnish
  • 1 pound (450g) asparagus, trimmed
  • 1 tablespoon (15ml) olive oil
  • 1/4 teaspoon (1.5g) salt, or to taste
  • 1/4 teaspoon (1.5g) black pepper, or to taste
  • 1 tablespoon (15ml) lemon juice, freshly squeezed
  • 1 teaspoon (5g) lemon zest, from one lemon

Instructions:

  1. Trim the woody ends of the asparagus.
  2. Bring a pot of salted water to a boil. Blanch asparagus for 2-3 minutes until bright green and slightly tender-crisp. Shock in an ice bath to stop cooking. Drain well.
  3. Pat salmon fillets dry with paper towels. Season with salt and pepper.
  4. Heat olive oil in a large skillet over medium-high heat. Place salmon fillets skin-side down (if using skin-on) in the skillet. Sear for 4-5 minutes, or until the skin is crispy and golden brown (if using skin-on). Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork. Internal temperature should reach 145°F (63°C).
  5. Remove the salmon from the skillet and set aside. Reduce heat to medium. Add butter to the skillet. Once melted, add minced garlic and cook for 1-2 minutes, or until fragrant, but not browned. Stir in lemon juice.
  6. In the same skillet, add the blanched asparagus. Sauté for 2-3 minutes, until heated through. Toss with lemon juice and zest. Season with salt and pepper to taste.
  7. Place asparagus on plates. Top with salmon fillets. Spoon garlic butter sauce over the salmon. Garnish with fresh parsley. Serve immediately.