Ingredients

• 2 salmon fillets (skin-on or skinless)
• 2 tbsp butter (or olive oil)
• 3 garlic cloves, minced
• 1 tbsp lemon juice
• 1 tsp lemon zest
• 1 tsp honey (optional for slight sweetness)
• ½ tsp salt
• ½ tsp black pepper
• 1 tsp dried oregano
• 1 tsp dried thyme
• ½ tsp red pepper flakes (optional for spice)
• 1 bunch asparagus, trimmed
• ½ cup cherry tomatoes, halved
• 1 tbsp fresh parsley for garnish

Instructions

1. Preheat the Skillet:

   • Heat the Platinum Jumbo Gourmet Skillet on medium heat.
   • Add 1 tbsp butter and let it melt.

2. Sear the Salmon:

   • Season the salmon fillets with salt, pepper, oregano, and thyme.
   • Place them skin-side down (if using skin-on) and cook for 3–4 minutes per side until golden and crispy.
   • Remove from the skillet and set aside.

3. Sauté the Asparagus & Tomatoes:

   • Add the asparagus and cherry tomatoes to the skillet.
   • Sprinkle with a pinch of salt and cook for 5 minutes, stirring occasionally.

4. Make the Lemon Butter Sauce:

   • Push the veggies to the side and add the remaining butter, garlic, lemon juice, and zest to the skillet.
   • Stir everything together, then add the salmon back into the skillet.
   • Spoon the lemon butter over the salmon and let it cook for another 2 minutes.

5. Serve & Enjoy:

   • Plate the salmon with the asparagus and tomatoes.
   • Garnish with fresh parsley and a squeeze of extra lemon juice.