Start the asparagus first so it has time to soften and cool. Sear the seasoned salmon, transfer it to the oven and use those few minutes to wrap the asparagus in prosciutto.
SERVES 4 • 400°F OVEN • ONE OVEN-SAFE SKILLET • ABOUT 25-30 MINUTES TOTAL
COOK ASPARAGUS 5–8 MIN → SEAR SALMON 4–5 MIN → OVEN ABOUT 4–5 MIN, TO 145°F
What you’ll need
Oven temp set to 400°F; one oven-safe skillet for both the asparagus and salmon, tongs, fish spatula, oven mitt, clean plate and instant-read thermometer (optional).
4 skin-on salmon fillets, 5–6 ounces each, preferably of similar thickness (or 1½-2 pounds total)
1 pound medium-thickness asparagus, woody ends trimmed (about 15-20 spears)
8 thin slices prosciutto (about 3–4 ounces)
4-6 tablespoons unsalted butter
Kosher salt, black pepper and ground garlic for salmon
Stone-ground mustard, for serving and a small swipe on each plate
1 lemon, cut into wedges, optional; fresh dill or parsley, optional
