Preheat a large skillet over medium-high heat and pat the salmon dry. Salt generously. This isn’t improv theater—season like you mean it.

Drizzle olive oil in the pan. Sear salmon 3–4 minutes per side until the edges look bronzed and the center is just shy of done. Remove and set aside.

In the same pan, add butter and garlic. Sauté for about 1 minute, until the garlic is fragrant but not burnt. Pro tip: keep it moving so you don’t scorch it.

Add asparagus to the pan. Season with salt, pepper, and paprika. Cook 4–5 minutes, flipping once, until crisp-tender.

Return salmon to the pan. Drizzle with lemon juice, spoon some of the garlicky butter over the fillets, and heat through for 1–2 minutes. Sauce should be glossy and luxurious, not greasy.

Plate with a lemon wedge and a sprinkling of parsley if you’re feeling fancy. Serve hot and enjoy the kamu-lotov of flavors.