Zubereitung

1. Season the salmon with salt and pepper. Heat 1 tablespoon of the oil in a HexClad 4.5QT Hybrid Deep Sauté Pan over medium-high heat. Add the salmon skin side down and cook until the skin is golden and crisp, 5 to 7 minutes. Flip the salmon and continue to cook until the flesh side is light golden and the salmon is medium-rare, 1 to 2 more minutes. Remove the salmon to a plate.
2. Drain the oil from the sauté pan and discard it. Return the sauté pan to medium-high heat and add the asparagus and the remaining tablespoon of oil. Cook, tossing several times, until the asparagus is lightly charred in places and crisp-tender, about 5 minutes. Remove the asparagus to a plate.
3. In the same sauté pan over medium heat, add 2 tablespoons of the butter, garlic, and red pepper flakes and cook, stirring, until light golden, about 30 seconds. Pour in the broth and bring to a simmer. Add the remaining 6 tablespoons of butter, lemon zest and juice, and sriracha, and cook, stirring constantly, until the butter is melted and combined.
4. Remove from the heat and stir the parsley into the butter sauce. Season with salt and pepper. Return the salmon and asparagus to the pan and spoon the sauce over both. Sprinkle with more parsley and serve.