Pan-Seared Salmon with Lemon Butter Sauce

How to Make It (Pan- Seared Salmon):

• 2 tablespoons extra virgin olive oil
• 2 Seven Sons Sockeye Salmon fillets
• 1/4 tsp salt per fillet
• 1/4 tsp ground black pepper per fillet
• 1 clove garlic, crushed
• 3 Tbsp unsalted butter
• Juice from 1/2 lemon
• Zest from 1 lemon
• 2 Tbsp fresh parsley, finely chopped.

1. Defrost the salmon fillets if frozen and pat completely dry on both sides.
2. Season each side of the fillet with salt and pepper.
3. In a nonstick skillet, heat olive oil over medium heat.
4. Add the fillet one at a time, skin side down. Avoid moving the fillet once it hits the hot oil.
5. Cook the fillet for approximately 5 minutes. Flip the fillet over and fry the reverse side for 2 minutes.
6. Remove the fillet and place the fillets skin side down on a towel to absorb any oils.
7. Return the pan to the stove and heat the pan on medium until hot, approximately 1 minute.
8. Add the unsalted butter and allow to melt.
9. Add the crushed garlic to the melted butter and stir for 30 seconds.
10. With the flame turned to low, add the lemon juice, lemon zest and chopped parsley. Stir to combine and remove from heat.
11. Place the cooked salmon back in the pan along with the lemon garlic butter sauce and spoon the sauce over each fillet. Serve immediately.

How to Make It (Roasted Asparagus):

• 1 bunch asparagus, woody ends trimmed off
• 2 tsp olive oil
• 1 tsp garlic powder
• 1 tsp chili flakes
• 1/2 tsp salt
• 1/2 tsp freshly ground black pepper
• Juice from 1/2 lemon

1. Preheat the oven to 400F
2. Trim the ends off each asparagus. Wash and dry the asparagus thoroughly.
3. Prepare a roasting sheet pan with parchment paper or aluminum foil for easier cleanup.
4. Place the dried asparagus on the sheet pan and drizzle the olive oil over the asparagus.
5. Toss the asparagus with the oil, garlic powder, chili flakes, salt and pepper.
6. Place the sheet pan in the oven and roast for 7 minutes, checking for done-ness. For thicker asparagus you may need to roast the asparagus for an additional 2-3 minutes.
7. Remove the sheet pan from the oven and squeeze 1/2 a lemon over the asparagus. Serve immediately.