Thaw the Atlantic Salmon fillets overnight utilizing standard best practices for thawing seafood.
To Cook the Salmon and Asparagus: Preheat a large sauté pan to a medium-high setting. Season the Salmon fillets with half of the kosher salt and black pepper respectively. Add half of the vegetable oil to the preheated pan. Just before the oil begins to smoke, carefully add the Salmon fillets to the pan. Sear on one side for approximately 3 minutes until a golden-brown crust has formed. Shake the pan gently to loosen the Salmon from the pan. Turn the heat down on the pan to medium and continue cooking without flipping the fillets. Add half of the reserved compound butter and cook for an additional 3-5 minutes, basting with the melting butter, until the Salmon has achieved your desired internal temperature (145℉-155℉.) Remove from the pan and allow to rest briefly before serving. Preheat a grill to a medium-high setting. While the Salmon is cooking, toss the asparagus with the remaining oil, salt and pepper until coated well. Carefully add the asparagus to the preheated grill and cook for 2-4 minutes until nicely charred and slightly tender, but still 'al dente.'
To Assemble & Finish: Divide the finished mashed potatoes equally between four serving plates. Repeat with the finished asparagus. Add a fully cooked Atlantic Salmon Fillet to each plate and top with approximately 1 tbsp of reserved compound garlic butter to each fillet. Garnish the plates with a lemon wheel and enjoy.
