Garlic Butter Salmon Asparagus (Printable Version)

Salmon fillets in garlic butter sauce served with seasoned asparagus and lemon for a light, spring-inspired meal.

# Ingredient List:

→ 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

# Steps:

01 - Pat salmon fillets dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add trimmed asparagus and sauté for 3 to 4 minutes until tender-crisp. Remove asparagus and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the skillet. Arrange salmon fillets skin-side down if using skin-on. Cook for 4 to 5 minutes until golden and crisp. Flip fillets and cook for an additional 2 to 3 minutes, or until just cooked through.
04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds until aromatic, spooning the melted butter over the salmon.
05 - Add lemon slices and the sautéed asparagus to the skillet. Toss gently to coat with garlic butter. Remove from heat, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • The garlic butter sauce gives the salmon a restaurant-worthy flavor without any fuss&
  • The asparagus soaks up the sauce, making every bite lively and bright.
02 -
  • Never overcrowd the skillet or the salmon won't crisp& I found out the hard way when my first batch steamed instead of seared.
  • Adding garlic before flipping the fish can burn it—waiting until the end keeps it sweet and fragrant.
03 -
  • If you want extra flavor, a splash of white wine before the butter takes it up a notch.
  • Let the salmon rest for one minute after cooking for juicier texture and easier serving.
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