Quick Pan-Seared Salmon with Lemon-Dill Sauce and Asparagus

1.Prepare the asparagus: Place the trimmed asparagus in a microwave-safe dish with 1 tablespoon of water and a pinch of salt. Cover loosely and microwave on high for 3 to 5 minutes, or until tender-crisp. Drain any excess water and set aside.

2.Prepare the sauce: In a small saucepan over low heat, melt the butter. Once melted, remove from heat and whisk in the lemon juice, chopped dill, Dijon mustard, and a pinch of salt and pepper. Keep warm.

3.Season the salmon: Pat the salmon fillets completely dry with paper towels. Season both sides evenly with kosher salt and black pepper.

4.Sear the salmon: Heat the olive oil in a non-stick or cast-iron skillet over medium-high heat until shimmering.

5.Place the salmon fillets skin-side down (if applicable) in the hot skillet. Sear undisturbed for 4 to 5 minutes until the skin is crispy and golden brown, or until the sides of the fillet look opaque about halfway up.

6.Flip the salmon carefully and cook for another 2 to 4 minutes, depending on thickness, until the internal temperature reaches 145°F (63°C) or the fish flakes easily with a fork.

7.To serve: Place one salmon fillet on each plate alongside the steamed asparagus. Spoon the warm lemon-dill sauce generously over the salmon.