Ingredients:

  • 2 (6-ounce) salmon fillets, skin on or off (170g each)
  • 1 tablespoon olive oil (15 ml)
  • 2 cloves garlic, minced
  • 1 lemon, juiced and zested
  • 1 tablespoon chopped fresh parsley
  • 1/2 teaspoon dried oregano
  • Salt and freshly ground black pepper, to taste
  • 1 pound asparagus, trimmed (450g)

Instructions:

  1. Prepare the Salmon: Pat the salmon fillets dry with paper towels. Season with salt, pepper, and oregano.
  2. Sauté the Asparagus: Heat 1 tablespoon of olive oil in a large skillet over medium-high heat. Add the asparagus, season with salt and pepper, and sauté for 5-7 minutes, or until tender-crisp. Remove from the skillet and set aside.
  3. Sear the Salmon: Add the remaining 1 tablespoon of olive oil to the same skillet. Once hot, place the salmon fillets in the skillet, skin-side down (if using skin-on fillets). Sear for 4-5 minutes, or until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, or until the salmon is cooked through and flakes easily with a fork (internal temperature reaches 145°F or 63°C).
  4. Make the Lemon-Garlic Sauce: Add the minced garlic to the skillet with the salmon. Cook for about 30 seconds until fragrant. Pour in the lemon juice and stir, scraping up any browned bits from the bottom of the pan.
  5. Finish and Serve: Stir in the lemon zest and parsley. Spoon the lemon-garlic sauce over the salmon and asparagus. Serve immediately.