Pan-Seared Butter Salmon with Garlic Roasted Asparagus

Ingredients

• •2 (6-ounce) fresh salmon fillets, skin-on
• •1 pound fresh asparagus, woody ends trimmed
• •3 tablespoons unsalted grass-fed butter
• •3 tablespoons extra-virgin olive oil, divided
• •4 cloves garlic, finely minced
• •1 tablespoon fresh lemon juice
• •1 teaspoon lemon zest
• •1/2 teaspoon kosher salt, plus more to taste
• •1/4 teaspoon cracked black pepper
• •2 sprigs fresh thyme

Instructions

1. 1Preheat your oven to 400°F (200°C). Place the trimmed asparagus on a baking sheet, drizzle with 1 tablespoon of olive oil, and toss with half of the minced garlic, salt, and pepper. Spread in a single layer.
2. 2Roast the asparagus for 10 to 12 minutes until tender and slightly charred at the tips.
3. 3While the asparagus roasts, pat the salmon fillets extremely dry with paper towels; this is the key to crispy skin. Season both sides with salt and pepper.
4. 4Heat the remaining 2 tablespoons of olive oil in a large cast-iron or heavy-bottomed skillet over medium-high heat until shimmering.
5. 5Place the salmon fillets in the pan skin-side down. Press down gently with a spatula for 10 seconds to prevent curling. Sear undisturbed for 4 to 5 minutes until the skin is golden and crispy.
6. 6Carefully flip the salmon fillets. Reduce the heat to medium and add the butter, the remaining garlic, and the thyme sprigs to the skillet.
7. 7Once the butter melts and foams, tilt the pan and use a large spoon to continuously baste the salmon with the garlic-infused butter for about 2 to 3 minutes until cooked to your desired level of doneness.
8. 8Remove from heat and stir the lemon juice and lemon zest into the pan butter.
9. 9Serve the salmon immediately alongside the roasted asparagus, drizzling the remaining garlic butter sauce over both the fish and the greens.