Spicy Pan-Seared Salmon with Lemon and Asparagus

Yields: 4 servings

Time: 15 minutes prep, 30 minutes cooking, 45 minutes total

INGREDIENTS:

For the salmon

• 2 tablespoons olive oil
• 4 salmon filets, skin removed
• Salt and freshly ground black pepper to taste
• 1/2 lemon, sliced thinly into rounds
• 1/4 teaspoon red pepper flakes, more or less to taste

For the asparagus

• 3 tablespoons butter or ghee
• 1 bunch fresh asparagus, trimmed
• 1/2 lemon, sliced thinly into rounds
• 3 cloves garlic, minced
• 1/4 teaspoon red pepper flakes, more or less to taste

PREPARATION INSTRUCTIONS:

1. Prepare the pan—Heat olive oil in a large skillet over medium-high heat. When a drop of water sizzles on the pan, it’s good to go.
   
   
2. Sear the salmon—Pat salmon dry with paper towels and season on both sides with salt and pepper. Place salmon in skillet and let it cook undisturbed until it looks cooked 3/4 of the way—about 3 to 5 minutes. Reduce heat to medium, flip salmon and continue cooking for another 2 to 3 minutes. When salmon flakes easily with a fork, it’s done.
   
   
3. Meanwhile, cook the asparagus—Melt butter in a large skillet over medium-high heat. Add asparagus and lemon slices, then cover and cook till asparagus is tender—about 5 to 8 minutes. Uncover, add garlic, and cook for another minute. Sprinkle with red pepper flakes and stir or toss to coat evenly.
   
   
4. Finish and serve—Transfer salmon filets to individual plates and serve with asparagus and lemon slices on the side.

TIPS:

Spice it Up (or Not)—Add more or less red pepper flakes depending on your heat preference. Or leave them out altogether if you prefer.

Give it a Break! Tender asparagus spears will naturally break where the woody ends begin. Just bend a spear till it breaks, then cut the rest to the same length.