# What You'll Need:
→ 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 lemon juice
10 - 1/4 teaspoon sea salt
11 - 1/8 teaspoon black pepper
→ Garnish
12 - Lemon wedges
13 - Fresh parsley, chopped (optional)
# How To:
01 - Pat salmon fillets dry with paper towels and season both sides evenly 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 and press gently with a spatula to prevent curling. Cook for 4 to 5 minutes until skin is crispy and flesh turns opaque approximately two-thirds up the side.
04 - Flip salmon fillets and cook for 2 to 3 minutes until just cooked through. Transfer to a plate with skin-side up.
05 - Add 1 tablespoon olive oil and asparagus to the same skillet. Sauté for 2 minutes while stirring occasionally.
06 - Add minced garlic to the asparagus and sauté for 1 to 2 minutes until fragrant and asparagus reaches tender texture.
07 - Add lemon zest, lemon juice, sea salt, and black pepper to the skillet. Toss to combine and cook for 1 minute.
08 - Transfer crispy salmon fillets to serving plates and top with lemon garlic asparagus. Garnish with lemon wedges and fresh parsley if desired.
