Lemon Garlic Salmon with Asparagus

Preheat oven to 400°F (200°C). Pat salmon fillets dry with paper towels and season generously with salt and black pepper on both sides.

Trim the woody ends from the asparagus and toss with 1 tablespoon olive oil, salt, and pepper.

Mince the garlic cloves and finely chop the parsley. Cut the lemon in half — juice one half and slice the other half into rounds.

Heat a large oven-safe skillet over medium-high heat with remaining olive oil. Sear salmon fillets skin-side up for 3-4 minutes until golden crust forms.

Flip the salmon, arrange asparagus around the fillets in the skillet, and transfer to the preheated oven.

Roast for 12-15 minutes until salmon is cooked through and asparagus is tender-crisp.

While salmon roasts, melt butter in a small saucepan over medium heat. Add minced garlic and sauté for 1 minute until fragrant.

Remove from heat, stir in fresh lemon juice, and set aside.

When salmon and asparagus are done, remove from oven. Drizzle the lemon garlic butter sauce generously over each fillet.

Garnish with chopped parsley and lemon rounds. Serve immediately while the sauce is warm and the salmon is perfectly flaky.