1. The Prep: Always start by patting your salmon completely dry with a clean paper towel. Moisture is the enemy of a golden sear. If the surface is damp, the fish will steam rather than crisp.
2. The Sizzle: Heat your skillet over medium-high heat. Add the olive oil and wait until it shimmers. Lay the salmon in the pan skin-side down. You should hear a distinct, inviting sizzle immediately. If it’s silent, your pan isn't hot enough.
3. The Sear: Resist the urge to poke, prod, or move the fish. Let it cook undisturbed for 4 to 5 minutes. The skin needs time to crisp and naturally release from the pan.
4. The Marriage of Flavors: Flip the fillets gently. Add your asparagus, sliced garlic, and the knob of butter to the pan. The butter will foam, catching the scent of the garlic and creating a light, nutty sauce.
5. The Finish: Sauté the asparagus for another 3 minutes until it turns a brilliant, deep green and is just tender. Squeeze that fresh lemon juice over the entire pan just before serving to brighten every note on the plate.

I often have clients ask if they can prep this in advance. While fresh is best, you can certainly streamline the process. Trim your asparagus and place them in a damp paper towel in the fridge the night before. Keep your salmon in its original packaging until you are ready to cook.

If you have leftovers, store them in an airtight glass container for up to two days. To reheat, avoid the microwave if possible, as it turns the fish rubbery. Instead, place the salmon and asparagus in a skillet over low heat with a teaspoon of water, cover with a lid, and let it gently steam for 3 to 4 minutes until warmed through.