Garlic Butter Salmon Asparagus (Print view)

Salmon fillets in garlic butter sauce served with crisp asparagus. Spring flavors in a quick, elegant main dish.

# List of Ingredients:

→ Fish & Seafood

01 - 4 salmon fillets, approximately 6 oz each, skin-on or skinless

→ Vegetables

02 - 1 lb 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

# Step-by-Step Directions:

01 - Pat salmon fillets dry with 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 just tender. Remove asparagus and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the skillet. Place salmon fillets skin-side down if applicable. Cook for 4 to 5 minutes until golden and crisp. Flip fillets and cook an additional 2 to 3 minutes, or until salmon is just cooked through.
04 - Stir in minced garlic, thyme, and remaining butter. Sauté for 30 seconds until aromatic. Spoon the melted butter mixture over salmon fillets while cooking.
05 - Place lemon slices and sautéed asparagus in the skillet, gently tossing to coat in garlic butter. Remove skillet from heat. Garnish salmon with chopped parsley and serve immediately.

# Expert Suggestions:

01 -
  • The garlic butter leaves every bite infused with decadence, but somehow the lemon and herbs make it feel light.
  • I keep coming back to this recipe, especially after long days, because the salmon stays tender and the veggies crisp without fuss.
02 -
  • Once, I rushed and cooked salmon at too high heat—the outside burnt before the inside was ready, so take your time with medium-high.
  • The biggest flavor change was adding the lemon slices to the pan early; they make both fish and asparagus taste vibrant instead of just buttery.
03 -
  • Wipe out the skillet between asparagus and salmon if there are burnt bits to avoid bitterness.
  • The secret is spooning garlic butter over the salmon continuously as it finishes cooking—it keeps the fillets glossy and flavorful.
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