Garlic Butter Salmon Asparagus (Printable)

Pan-seared salmon with vibrant asparagus in fragrant garlic butter; quick, fresh, and satisfying meal.

# What You Need:

→ Fish & Seafood

01 - 4 salmon fillets (approximately 6 ounces each), skin-on or skinless

→ Vegetables

02 - 1 pound asparagus, trimmed
03 - 1 lemon, sliced

→ Sauces & Fats

04 - 3 tablespoons unsalted butter
05 - 2 tablespoons olive oil

→ Aromatics & Seasonings

06 - 4 garlic cloves, minced
07 - 1 teaspoon fresh thyme leaves or 1/2 teaspoon dried thyme
08 - 1/2 teaspoon salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Pat salmon fillets dry with paper towels. Season both sides evenly with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add asparagus and sauté for 3 to 4 minutes until just crisp-tender. Transfer asparagus to a plate and set aside.
03 - In the same skillet, add remaining olive oil and 1 tablespoon butter. Place salmon fillets skin-side down if using, and cook for 4 to 5 minutes until golden and crisp. Flip carefully and cook an additional 2 to 3 minutes or until just cooked through.
04 - Add minced garlic, thyme, and remaining butter to the skillet. Sauté for 30 seconds until aromatic. Spoon melted butter over the salmon. Add lemon slices and reserved asparagus, tossing gently to coat all in the garlic butter sauce.
05 - Remove the pan from heat. Garnish with chopped fresh parsley and serve immediately.

# Expert Tips:

01 -
  • Cooking the fish in butter and garlic creates a restaurant-worthy sauce that somehow feels effortless.
  • It’s a go-to for impressing guests without fuss, but still perfect for a cozy solo dinner.
02 -
  • If you crowd the pan, the salmon won’t brown—you want space for each fillet to breathe.
  • Adding garlic too early will burn it, so always wait until the final moments before swirling it in.
03 -
  • A hot pan and dry salmon fillets are the real secret to crispy skin and golden crusts.
  • Finishing the dish with everything still in the skillet lets those flavors mingle—don’t rush to plate it too soon.
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