Prep the produce. Trim the woody ends of the asparagus. Pat the salmon dry with paper towels. Dry surfaces sear better and help prevent sticking.

Season the salmon and asparagus. Season salmon on both sides with salt and pepper. Toss asparagus with 1 tablespoon olive oil, a pinch of salt, and pepper.

Heat your pan. Set a large skillet (stainless steel or cast iron) over medium-high heat and add 1 tablespoon olive oil. If baking, preheat the oven to 425°F (220°C) and line a sheet pan with parchment.

Sear the salmon skin-side down. Place salmon in the hot pan, skin-side down. Press gently with a spatula for the first 10 seconds to keep the skin from curling. Cook 3–4 minutes until the skin is crisp and the sides turn opaque about one-third up.

Add the asparagus. Scoot the salmon to one side. Add asparagus to the pan in a single layer. If the pan looks dry, add a drizzle more oil. Cook 2 minutes, tossing once.

Make the garlic butter. Lower heat to medium. Add butter to the pan. When melted and foamy, stir in minced garlic, lemon zest, and a pinch of red pepper flakes. Cook 30–45 seconds until fragrant, not browned.

Flip and baste. Flip the salmon and spoon the garlic butter over the top repeatedly for 1–2 minutes. Add lemon juice and any optional add-ins like capers or Dijon. Toss asparagus in the sauce.

Finish to desired doneness. Cook until the salmon is just opaque in the center and flakes easily with a fork, about 6–8 minutes total depending on thickness. Aim for 125–130°F (52–54°C) internal temperature for moist, medium doneness.

Rest and garnish. Turn off the heat. Let the salmon rest 2 minutes to reabsorb juices. Sprinkle with chopped parsley and an extra squeeze of lemon.

Serve. Plate salmon over asparagus and spoon remaining garlic butter on top. Add lemon wedges at the table.