Garlic Butter Salmon Asparagus (Printer View)

Salmon fillets in garlic butter served with asparagus, offering light freshness and rich flavors.

# Components:

→ 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

# Method:

01 - Pat salmon fillets dry using 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 trimmed asparagus and sauté for 3 to 4 minutes until crisp-tender. Transfer asparagus to a plate 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 brown and crisp. Flip fillets and cook an additional 2 to 3 minutes until just cooked through.
04 - Add minced garlic, thyme, and remaining butter to the skillet. Sauté for 30 seconds until aromatic, basting salmon fillets with melted butter. Add sliced lemon and reserved asparagus, gently tossing everything to coat in garlic butter.
05 - Remove skillet from heat. Sprinkle salmon and asparagus with chopped parsley. Serve promptly while hot.

# Expert Advice:

01 -
  • The garlic butter sauce is like a little magic trick—just a few ingredients creating layers of comfort and decadence.
  • This dish is one of the easiest ways to impress yourself and anyone at your table with almost zero fuss.
02 -
  • If you rush the garlic, it can burn and turn harsh—patience here is worth it.
  • The biggest difference comes from thoroughly drying the salmon before searing; I learned this after a few soggy attempts.
03 -
  • Let the skillet get hot before adding salmon, so you nail the sear every time.
  • Wiping down the skillet after sautéing asparagus prevents any steamed bits from interfering with your perfect fish crust.
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