Garlic Butter Salmon Asparagus (Print Version)

Salmon fillets, garlic butter sauce, and asparagus combine for a flavorful, fresh spring 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

# Steps to Follow:

01 - Pat salmon fillets thoroughly dry. Season evenly on both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Sauté asparagus for 3 to 4 minutes until just tender and bright green. Transfer asparagus to a plate and set aside.
03 - Add remaining olive oil and 1 tablespoon unsalted butter to the same skillet. Place salmon fillets skin-side down if applicable. Sear for 4 to 5 minutes until golden and crisp. Flip fillets and continue cooking 2 to 3 minutes more, or until just cooked through.
04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds, allowing the butter to foam and garlic to become aromatic. Spoon melted butter over salmon fillets.
05 - Add lemon slices and sautéed asparagus to the skillet. Toss gently to coat vegetables and lemon in garlic butter.
06 - Remove skillet from heat. Garnish with chopped fresh parsley and serve immediately to preserve texture and flavor.

# Additional Tips::

01 -
  • The garlic butter brings out a richness in salmon that's hard to resist—it's seriously so fragrant you'll want to keep spooning it over everything.
  • Asparagus stays crisp-tender, giving the meal both freshness and texture in every bite.
02 -
  • If you crowd the pan, salmon steams instead of browns and gets limp—give it space.
  • Adding garlic too early burns it, so wait until the salmon almost finishes cooking for perfect flavor.
03 -
  • Even small pieces of salmon stick less if the pan is truly hot before adding them.
  • Scrape up browned bits after adding butter—they flavor the whole sauce.
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