# Components:
→ Fish
01 - 2 salmon fillets (6 oz each), skin on
02 - 1/2 teaspoon sea salt
03 - 1/4 teaspoon black pepper
04 - 1 tablespoon olive oil
→ Asparagus
05 - 9 oz asparagus, trimmed
06 - 1 tablespoon olive oil
07 - 2 garlic cloves, minced
08 - Zest of 1 lemon
09 - 1 tablespoon fresh lemon juice
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper
→ Garnish
12 - Lemon wedges
13 - Fresh parsley, chopped (optional)
# Directions:
01 - Pat salmon fillets dry with paper towels. Season both sides generously with sea salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat until shimmering.
03 - Place salmon fillets skin-side down in the hot pan. Press gently with a spatula to prevent curling and maintain skin contact with the pan.
04 - Cook for 4 to 5 minutes until the skin becomes crispy and the flesh turns opaque about two-thirds up the side of the fillet.
05 - Flip the salmon carefully and cook for 2 to 3 additional minutes until just cooked through. Transfer to a plate skin-side up.
06 - Add 1 tablespoon olive oil and trimmed asparagus to the same skillet. Sauté for 2 minutes, stirring occasionally.
07 - Stir in minced garlic and continue sautéing for 1 to 2 minutes until fragrant and asparagus reaches tender-crisp texture.
08 - Add lemon zest, lemon juice, sea salt, and black pepper. Toss to combine and cook for 1 additional minute.
09 - Arrange crispy salmon fillets over the lemon garlic asparagus. Garnish with lemon wedges and fresh parsley if desired.
