Ingredients:

  • 2 (6 oz / 170g each) salmon fillets, skin on or off
  • 1 tbsp (15ml) olive oil
  • 1 bunch asparagus, trimmed (about 1 lb / 450g)
  • 2 tbsp (30g) unsalted butter, divided
  • 2 cloves garlic, minced
  • 2 tbsp (30ml) lemon juice, freshly squeezed
  • 1 tbsp (15ml) fresh parsley, chopped
  • 1 tbsp (15ml) fresh dill, chopped
  • Salt and freshly ground black pepper to taste

Instructions:

  1. Preheat oven to 400°F (200°C). Toss trimmed asparagus with 1 tbsp olive oil, salt, and pepper on a baking sheet.
  2. Roast asparagus for 10-12 minutes, or until tender-crisp.
  3. While asparagus roasts, heat remaining olive oil in a large skillet over medium-high heat. Season salmon fillets with salt and pepper. Place salmon, skin-side down (if using skin-on), in the hot skillet. Sear for 4-5 minutes until the skin is crispy and golden brown. Flip and cook for another 3-4 minutes, or until cooked through and flakes easily with a fork.
  4. While salmon is searing, melt 1 tbsp butter in a small saucepan (or microwave-safe bowl). Add minced garlic and cook for 30 seconds until fragrant (but not browned!). Remove from heat and stir in lemon juice, parsley, dill, and remaining 1 tbsp butter.
  5. Place roasted asparagus on plates, top with seared salmon, and drizzle generously with the lemon herb butter sauce. Serve immediately.