Pan-Seared Garlic Butter Salmon with Lemon-Zest Asparagus

Ingredients

• •2 (6 oz) skin-on wild-caught salmon fillets
• •1 lb fresh asparagus, woody ends trimmed
• •3 tablespoons unsalted grass-fed butter
• •2 tablespoons extra virgin olive oil
• •3 cloves garlic, finely minced
• •1 large lemon, zested and halved
• •1/2 teaspoon flaky sea salt
• •1/2 teaspoon freshly cracked black pepper
• •1 tablespoon fresh flat-leaf parsley, finely chopped

Instructions

1. 1Pat the salmon fillets completely dry with paper towels on all sides to ensure a crispy sear, then season both sides generously with sea salt and cracked black pepper.
2. 2Heat the olive oil in a large cast-iron or heavy-bottomed stainless steel skillet over medium-high heat until the oil is shimmering and just starting to smoke.
3. 3Place the salmon fillets in the skillet skin-side down. Press down lightly with a spatula for 30 seconds to ensure the skin makes full contact with the pan. Cook undisturbed for 4 to 5 minutes until the skin is golden and very crisp.
4. 4Carefully flip the fillets and cook for another 2 to 3 minutes, depending on thickness, until the salmon reaches an internal temperature of 125-130°F (52-54°C) for medium-rare. Transfer salmon to a warm plate and let it rest.
5. 5Reduce the skillet heat to medium and add the grass-fed butter. Once the butter is melted and bubbling, stir in the minced garlic and cook for 30 to 45 seconds until fragrant but not browned.
6. 6Add the asparagus spears to the garlic butter. Season with the fresh lemon zest, a pinch of salt, and more black pepper. Sauté for 3 to 5 minutes, tossing frequently, until the asparagus is vibrant green and tender-crisp.
7. 7Return the salmon fillets to the pan for 30 seconds to baste them with the hot garlic butter. Squeeze the juice from half the lemon over the fish and vegetables.
8. 8Plate the salmon alongside the asparagus, drizzling any remaining garlic butter from the pan over the top. Garnish with fresh parsley and serve immediately.