Garlic Butter Salmon Asparagus (Print Version)

Flaky salmon and tender asparagus mingle in rich garlic butter for a flavorful, satisfying main.

# What You'll Need:

→ Fish & Seafood

01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless

→ Vegetables

02 - 1 lb 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 ½ teaspoon dried thyme
08 - ½ teaspoon salt
09 - ¼ teaspoon black pepper
10 - 2 tablespoons chopped fresh parsley

# How To Make It:

01 - Blot salmon fillets dry using paper towels and season thoroughly on both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté asparagus spears for 3–4 minutes until tender yet crisp, then transfer to a plate and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the skillet. Arrange salmon fillets skin-side down and cook for 4–5 minutes until the exterior is golden and crisp. Flip, then cook an additional 2–3 minutes or until fillets are cooked through.
04 - To the skillet, add minced garlic, thyme, and remaining butter. Sauté for 30 seconds until aromatic. Spoon garlic butter over salmon fillets. Add lemon slices and reserved asparagus; toss gently to coat everything in the sauce.
05 - Immediately remove skillet from heat. Garnish with freshly chopped parsley and serve hot.

# Top Tips:

01 -
  • The garlic butter sauce tastes like a chef's secret but is so easy that it's almost laughable.
  • This salmon is the kind of meal that impresses but doesn’t keep you chained to the stove.
02 -
  • If you rush the garlic, it'll burn and turn bitter—take those extra seconds to wait for the butter to melt smoothly.
  • Letting the salmon sit undisturbed in the hot pan creates the perfect crispy skin; flipping too soon ruins the magic.
03 -
  • Drying the salmon thoroughly before seasoning ensures a crispy crust—no shortcuts here.
  • Add garlic only when the butter has melted and pan is off direct heat; this prevents burning and bitterness.
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