Crispy-Skinned King Salmon with Seared Asparagus
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Ingredients
- 8 to 10 ounces asparagus
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- 2 tablespoons freshly squeezed lemon juice
- 2 king salmon fillet pieces (6 to 7 ounces each), skin on, pin bones removed
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