Lemon-Butter Asparagus with Pan-Seared Salmon

Clean the asparagus by trimming the woody ends. Pat the salmon fillets dry with paper towels. Season both sides of the salmon generously with salt and black pepper. Slice one lemon into wedges for serving and halve the other.

Heat 10ml of olive oil in a large pan over medium-high heat. Add the trimmed asparagus and cook for 5-7 minutes, stirring occasionally, until tender-crisp. Add the butter and the juice from the halved lemon. Season with the remaining salt and pepper, toss to coat, then remove from the pan.

In the same pan, add the remaining 10ml of olive oil and increase heat to high. Once hot, place the seasoned salmon fillets skin-side down. Sear for 4-5 minutes until the skin is crispy. Flip and cook for another 3-4 minutes, or until cooked through to your liking.

Divide the lemon-butter asparagus and pan-seared salmon among four plates. Garnish with the fresh lemon wedges.