Garlic Butter Salmon Asparagus (Print Version)

Tender salmon fillets in garlic butter served with crisp asparagus for a fresh, satisfying main dish.

# What You'll 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 thoroughly dry with paper towels; season both sides 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 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. Cook for 4 to 5 minutes until golden and crisp, then flip and cook an additional 2 to 3 minutes, or until cooked through.
04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds until aromatic. Spoon melted butter over salmon, add lemon slices and reserved asparagus to the skillet, gently toss to coat with garlic butter.
05 - Remove from heat. Garnish salmon and asparagus with chopped fresh parsley. Serve immediately.

# Expert Tips:

01 -
  • You'll be amazed how buttery salmon brings out the sweetness in asparagus.
  • This is the dish I make when I want dinner to feel like a celebration without any fuss.
02 -
  • If you crowd the pan, salmon turns soggy instead of crisp — trust me, I learned this the messy way.
  • Lemon slices added late keep their brightness; adding them too soon mellows that punchy flavor.
03 -
  • If you let the butter brown just a touch, the flavor becomes richer without overpowering the fish.
  • A quick splash of white wine in the pan before adding the butter lifts the whole dish.
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