Ingredients:

  • 2 (6-8 ounce) salmon fillets, skin on, pin bones removed (170-225g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • 4 tablespoons unsalted butter, softened (57g)
  • 1 tablespoon fresh lemon juice (15 ml)
  • 1 tablespoon chopped fresh parsley (15 ml)
  • 1 tablespoon chopped fresh dill (15 ml)
  • 1 clove garlic, minced (approx. 1 tsp, 5ml)
  • 1/4 teaspoon red pepper flakes (optional) (1 ml)
  • 1 pound asparagus, trimmed (450g)
  • 1 tablespoon olive oil (15 ml)
  • Salt and freshly ground black pepper, to taste
  • Lemon wedges for serving (optional)

Instructions:

  1. Prepare the Lemon-Herb Butter: In a small bowl, combine softened butter, lemon juice, parsley, dill, garlic, and red pepper flakes (if using). Mix well until evenly combined. Set aside.
  2. Roast the Asparagus: Preheat oven to 400°F (200°C). Toss asparagus with olive oil, salt, and pepper on a baking sheet. Roast for 10-15 minutes, or until tender-crisp.
  3. Prepare the Salmon: Pat salmon fillets dry with paper towels. Season both sides with salt and pepper.
  4. Pan-Sear the Salmon: Heat olive oil in a large non-stick skillet over medium-high heat. Once the oil is shimmering, place salmon fillets skin-side down in the skillet. Cook for 6-8 minutes, or until the skin is crispy and golden brown.
  5. Flip and Finish Cooking: Flip the salmon fillets and cook for another 2-4 minutes, or until the internal temperature reaches 145°F (63°C).
  6. Serve: Top each salmon fillet with a generous spoonful of lemon-herb butter. Serve immediately with roasted asparagus and lemon wedges.