Blackened Salmon with Lemon Garlic Butter and Parmesan Asparagus

Ingredients

For the Salmon

• 2 salmon fillets (about 6–8 oz each, skin on if possible)
• 1 to 1½ tablespoons PyroDust CoopDust
• 1 tablespoon avocado oil (or high-heat oil)
• 1 tablespoon butter

For the Lemon Garlic Butter

• 2 tablespoons butter
• 1 clove garlic, minced (or ½ tsp garlic paste)
• Juice of ½ lemon
• Pinch of salt and cracked black pepper

For the Parmesan Asparagus

• 1 bunch fresh asparagus, trimmed
• 1 tablespoon avocado oil
• Salt and pepper to taste
• 2 tablespoons grated Parmesan cheese (fresh is best)

Directions

Step 1  Prep the Salmon

1. Pat salmon fillets dry with paper towels  this helps the seasoning stick and the crust form.
2. Generously coat both sides with PyroDust CoopDust. Let it sit while the skillet heats up.

Step 2  Blacken the Salmon

1. Heat a cast iron skillet over medium-high heat until it’s just shy of smoking.
2. Add avocado oil and swirl to coat.
3. Place salmon fillets flesh-side down first. Don’t move them  let them sear 2 to 3 minutes until the surface turns dark and crisp.
4. Flip carefully, add 1 tablespoon butter, and let it melt and baste the salmon as it finishes.
5. Cook another 2 to 3 minutes, depending on thickness, until it flakes easily but still moist in the center.
6. Remove and let rest on a warm plate.

Step 3  Make the Lemon Garlic Butter

1. In the same pan, reduce the heat to low.
2. Add 2 tablespoons butter and minced garlic. Stir until fragrant,  about 30 seconds.
3. Add lemon juice, salt, and pepper.
4. Swirl the pan to mix, scraping any dark bits from the bottom (that’s flavor).
5. Spoon the sauce over the salmon just before serving.

Step 4  Pan-Roast the Asparagus

1. Wipe the skillet lightly or use a second one if you prefer.
2. Heat over medium-high, add oil, and toss in the asparagus.
3. Roast 4 to 6 minutes, turning occasionally, until bright green with a few charred spots.
4. Season with salt and pepper.
5. In the last minute, sprinkle Parmesan cheese over the top so it melts and crisps slightly.

Step 5  Plate It Up

• Arrange the salmon and asparagus side by side.
• Drizzle the lemon garlic butter over the salmon (and a touch on the asparagus if you’re feeling bold).
• Serve hot and watch it disappear.