8asparagus spearstrimmed (thicker spears work best for this recipe)*
4tspfresh lemon juice
Kosher salt and ground black pepper
Add one tablespoon of olive oil to a large skillet over medium-high heat.
While the pan is heating, dry the salmon fillets with a paper towel. (This helps ensure they get a good sear.) Season the fillets on both sides with salt and pepper.
When the pan is hot, add the fillets and cook for approximately 4-5 minutes or until they are brown and crispy on the first side. Use a pancake turner and carefully flip the fillets over. Reduce the heat to medium and, depending on the thickness of the fillets, cook for an additional 3-5 minutes. Check the fillets every minute or so by piercing it with a fork until the thickest part flakes through the entire thickness.
Remove the pan from the heat and transfer the fillets to a serving platter. Cover loosely with foil or a pan lid to keep warm.
Use a paper towel and carefully wipe out the pan. Add one tablespoon butter to the pan and when it is melted, add the asparagus in a single layer. Sprinkle with a pinch of salt.
Cover and cook the asparagus on medium for about 5 minutes or until they are bright green and just starting to get tender. Uncover and increase the heat to medium-high. Cook the spears, occasionally turning, for another 2-3 minutes or until they are crisp-tender.
While the asparagus is cooking, add three tablespoons of oil, lemon juice, shallots, basil, mustard and a pinch of salt and pepper to a small mason jar and shake well.
Add the asparagus to the platter with the fish, drizzle the dressing on the fish and serve immediately.
*To trim your asparagus, simply bend it to snap off the tough woody end where it meets the tender stalk.[nutrition-label]