Step 1

Trim the woody ends off 1 pound asparagus. Cut crosswise into 2-inch pieces on a slight diagonal. Thinly slice 4 garlic cloves. Finely grate the zest of 1 medium lemon, then halve the lemon. Pat 4 salmon fillets dry with paper towels, then season on both sides with 1 teaspoon of the kosher salt and 1/4 teaspoon of the black pepper.

Step 2

Heat 2 tablespoons of the olive oil in a large nonstick skillet with a lid over medium-high heat until shimmering. Add the salmon skin-side up and sear until golden-brown on the bottom, about 4 minutes.

Step 3

Transfer the salmon skin-side down to a plate (it will not be cooked through). Add the remaining 2 tablespoons olive oil to the pan. Add 1 pound potato gnocchi and arrange into a single layer, breaking them apart with your hands if needed. Cook undisturbed until golden-brown on the bottom, 2 to 4 minutes.

Step 4

Add the asparagus, garlic, and lemon zest, and season with remaining 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Sauté until the asparagus is vibrant green but not yet tender, about 2 minutes.

Step 5

Reduce the heat to medium. Return the salmon skin-side down to the pan, nestling it into the gnocchi and asparagus. Cover and cook the salmon to desired doneness, 2 to 5 minutes depending on the thickness of the fillets. An instant-read thermometer inserted into the middle of the thickest fillet should register 120°F to 130°F for medium-rare or 135°F to 145°F if you prefer it more well-done. Squeeze the juice from the reserved lemon over the salmon, gnocchi, and asparagus.