Garlic Butter Salmon Asparagus

# 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

# How To Make:

01 - Pat salmon fillets dry. Generously season both sides of the fillets with salt and black pepper.

02 - Heat 1 tablespoon olive oil over medium-high heat in a large skillet. Add asparagus and cook for 3 to 4 minutes until crisp-tender. Remove asparagus and set aside.

03 - Add remaining olive oil and 1 tablespoon butter to the same skillet. Arrange salmon fillets skin-side down, if applicable, and cook for 4 to 5 minutes until golden and crispy. Flip fillets and cook an additional 2 to 3 minutes until just cooked through.

04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds until fragrant, spooning melted butter over the salmon.

05 - Add lemon slices and reserved asparagus to the skillet. Toss gently to coat in garlic butter. Remove from heat. Garnish with chopped parsley and serve immediately.

# Cooking Tips:

01 -

The buttery garlic sauce makes salmon taste restaurant-level with barely any effort.
Spring asparagus stays bright and crisp, never soggy or overdone.

02 -

If your pan is too crowded, salmon steams instead of sears—always cook in batches if needed.
Adding garlic before the butter burns is crucial—wait until the fish has flipped so garlic stays fragrant, not bitter.

03 -

Dry salmon fillets thoroughly to guarantee a crisp sear and prevent sticking.
Finishing with a splash of white wine in the pan adds depth and a gentle acidity that brings all flavors together.