• Preheat Oven: Preheat your oven to 400°F (200°C) if you prefer to finish the salmon in the oven.
• Season the Salmon: Season the salmon fillets with salt and pepper to taste.

Cook the Asparagus:

• Heat 1 tablespoon of olive oil in a large oven-proof skillet over medium-high heat.
• Add the asparagus and sauté for 3-4 minutes, or until just tender but still crisp. Remove from the skillet and set aside.

Sear the Salmon:

• In the same skillet, add the remaining tablespoon of olive oil.
• Place the salmon fillets skin-side up and sear for about 3-4 minutes until golden brown. Flip the salmon over and cook for another 2 minutes.
• (Optional) For thicker fillets, you may finish cooking the salmon in the preheated oven for 5-7 minutes, or until cooked to your desired doneness.

Make the Lemon Garlic Butter Sauce:

• In the skillet, melt the butter over medium heat.
• Add the minced garlic and sauté for 1 minute until fragrant, being careful not to burn it.
• Stir in the lemon juice, lemon zest, and chicken broth. Bring to a simmer and let the sauce reduce slightly, about 2-3 minutes.

Combine and Serve:

• Return the asparagus to the skillet with the salmon. Spoon the lemon garlic butter sauce over the salmon and asparagus.
• Garnish with chopped parsley and lemon slices.
• Serve Immediately: Serve the salmon and asparagus hot, ensuring each plate gets a generous amount of the lemon garlic butter sauce.