Pan Seared Salmon With Asparagus

Remove the salmon fillets from the refrigerator 15 minutes before cooking. Pat them thoroughly dry with paper towels to ensure a crispy sear.

Season both sides of the salmon generously with sea salt and cracked black pepper.

Heat the olive oil in a large non-stick or cast-iron skillet over medium-high heat until the oil is shimmering.

Carefully place the salmon fillets in the pan, skin-side down. Press down lightly with a spatula for 10 seconds to prevent curling. Sear for 5 minutes without moving them.

Carefully flip the salmon and cook for another 3 to 4 minutes until the internal temperature reaches 145°F (63°C). Transfer the salmon to a warm plate.

In the same skillet, reduce heat to medium and add the butter. Once melted, stir in the minced garlic and cook for 30 seconds until fragrant.

Add the trimmed asparagus to the pan. Sauté for 5-7 minutes, tossing occasionally, until they are bright green and tender-crisp.

Stir in the fresh lemon juice and chopped dill. Return the salmon to the pan briefly to coat with the pan juices.

Serve immediately, drizzling any remaining garlic butter from the pan over the fillets.