Marinate the salmon with the mixture of oyster sauce, Coco Sugar®, and chopped garlic. Put in the plastic bag, and marinate in refrigerator for about 1 hour.
Put olive oil in the searing pan, bring to medium-to-high heat, and put the salmon (skin side down first), along with the lemon slices and asparagus. Season the asparagus and lemon with salt and pepper.
Flip the salmon after 3 minutes, and finish the cooking process.
In the other pan, heat up the left over marinate, then add the water and lemon juice. Reduce until it’s thickened. Pour the sauce to the salmon.
