Lightly score the salmon skin 2–3 times, pat it completely dry, and sprinkle with salt. Heat olive oil in a pan over medium-high heat, then place the salmon skin-side down. Gently press with a spatula for the first 30 seconds to keep the skin flat. Cook for 5–6 minutes until the skin is golden and crispy, then flip and cook for another 1–2 minutes until the salmon is just cooked through and still juicy. Set aside.
In the same pan, add the asparagus, cherry tomatoes, lemon slices, and rosemary. Sauté in the remaining oil for about 3 minutes until the vegetables are tender but still crisp. Arrange the vegetables and lemon slices on a plate, place the salmon on top, and spoon Angry Rooster Yuzu Citrus Chili Crunch over the fish. Finish with a few drops of the vibrant orange chilli oil around the plate.
