Boil the vegetables: Bring a pot of water to a boil over high heat. Once the water is boiling, add 6 oz broccoli and 8 oz asparagus. Cook for 2 minutes.

Remove the vegetables with a spider strainer and rinse with cold water so they retain their green color.

In a nonstick pan over medium-high heat, add 1 tbsp olive oil. Once the pan is hot, put the salmon filets into the pan, skin side down. Sprinkle 1/4 tsp salt and 1/2 tsp black pepper evenly over 28 oz salmon filets.

Reduce the heat to medium-low and cook for 7 minutes to make the skin crispy. Flip and cook for another 2 minutes. Transfer to a plate and set aside.

Heat up the chickpeas: Put 20 oz rinsed chickpeas in a bowl and microwave for 2 minutes.

Purée the chickpeas: Transfer the chickpeas to a food processor and blend until smooth.

Season the mashed chickpeas: Add the remaining 1/4 tsp salt, 2 tbsp unsalted butter, 1/2 tbsp lemon juice, 1/4 cup whole milk, and 0.5 oz diced red onion to the chickpea mash. Mix well to combine.

Garnish and serve: Transfer the chickpea mash, boiled vegetables, and salmon filets to a plate. Serve immediately.