🥄Ingredients: 
2 salmon fillet 1 bunch of asparagus, rinsed and trimmed 1 teaspoon olive oil 1 teaspoon minced garlic 1/2 cup (125ml) low-sodium vegetable broth (or white wine) 1/2 stick of butter 1 cup halved cherry or grape tomatoes 1/2 small red onion, minced 1 tablespoon hot sauce (optional, such as Sriracha) Juice of 1/2 lemon 1 tablespoon minced parsley (or cilantro) Crushed red chili pepper flakes (optional) Slices of lemon, for garnish
🥄Instructions:
To prepare the salmon meal prep: In a shallow plate or bowl, combine the halved cherry tomatoes with olive oil, minced red onion, salt, and pepper. Let it marinate while you cook the salmon and asparagus.
Season the salmon with salt and pepper. Allow it to sit while you prepare the asparagus.
Wash and trim the ends of the asparagus. If the asparagus is thick, blanch them in boiling water for 2-3 minutes, then transfer them to ice water to stop the cooking process. This step ensures that they cook faster and evenly in the skillet. If you have thin asparagus, you can skip this step. Drain the asparagus and set them aside.
Heat olive oil in a large skillet, preferably cast iron, over medium-low heat. Gently cook the salmon on both sides until golden brown. Once cooked, remove the salmon fillets from the skillet and set them aside on a plate.
In the same skillet over medium heat, add minced garlic and deglaze the pan with vegetable broth (or wine). Bring it to a simmer. Add the butter, lemon juice, hot sauce (if using), and minced parsley. Give it a quick stir to combine.
Add the blanched asparagus and halved tomatoes to the skillet. Cook them in the sauce for a few minutes until they are heated through and slightly tender.
Return the cooked salmon fillets to the skillet, nestling them among the asparagus and tomatoes. Spoon some of the sauce over the salmon.
Sprinkle crushed red chili pepper flakes (if using) and garnish with slices of lemon.