Ingredients:

  • 2 (6 oz / 170g) salmon fillets, skin-on
  • 1 lb (450g) asparagus, woody ends trimmed
  • 1 tbsp (14g) olive oil
  • 1/2 tsp (3g) kosher salt
  • 1/4 tsp (1g) black pepper
  • 2 tbsp (43g) honey
  • 1 tbsp (15ml) soy sauce
  • 1 tbsp (15ml) fresh lemon juice
  • 3 cloves (9g) garlic, minced

Instructions:

  1. Pat the salmon fillets completely dry with paper towels and season both sides with salt and pepper. In a small bowl, whisk together honey, soy sauce, lemon juice, and minced garlic until smooth.
  2. Heat olive oil in a 12-inch stainless steel or cast-iron skillet over medium-high heat until it shimmers. Place salmon fillets skin-side down, press firmly with a spatula for 10 seconds, and sear undisturbed for 4–5 minutes until the skin is mahogany-colored and crisp.
  3. Flip the fillets and immediately add the trimmed asparagus to the empty spaces of the pan. Pour the glaze over the salmon and asparagus. Cook for another 3–4 minutes, spooning the bubbling glaze over the fish repeatedly until the sauce is thick and the asparagus is bright green.