INGREDIENTS 4 (6-ounce) salmon fillets Skin-on is ideal for retaining moisture. 1 pound asparagus spears Choose bright green spears with firm tips, trimmed 2 tablespoons olive oil 1 lemon Sliced into rounds Full recipe in the First Comment 👇🏻 💬

fork
Be opaque on the outside
Slightly translucent in the center

For precise results:

Use an instant-read thermometer.

Internal Temperatures
120°F (49°C): Rare
125°F (52°C): Medium-rare
130°F (54°C): Medium
135°F (57°C): Medium-well
145°F (63°C): USDA recommendation

Many chefs prefer removing salmon around 125–130°F because it continues cooking after leaving continue reading …