INGREDIENTS

For the Salmon and Asparagus:

• 2 lbs salmon filet, cut into six 6 oz portions
• 2 lbs (2 bunches) asparagus, fibrous ends removed
• Salt and black pepper
• 1 Tbsp olive oil
• 1 small lemon, sliced into rings for garnish

For the Lemon-Garlic-Herb Butter:

• ½ cup (or 8 Tbsp) unsalted butter, softened (*see quick softening note)
• 2 Tbsp fresh lemon juice (from 1 small lemon)
• 2 garlic cloves, pressed or minced
• 2 Tbsp fresh parsley, finely chopped
• 1 tsp salt (we used sea salt)
• ¼ tsp black pepper