Garlic Butter Salmon with Asparagus (Printable Version)

Tender salmon fillets and crisp asparagus are paired with fragrant garlic butter for a delicious spring meal.

# 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

# Directions:

01 - Pat salmon fillets dry with paper towels. Sprinkle both sides generously with salt and black pepper to enhance flavor.
02 - Warm 1 tablespoon olive oil in a large skillet over medium-high heat. Add trimmed asparagus and cook for 3 to 4 minutes, stirring occasionally, until just tender. Transfer asparagus to a plate and keep warm.
03 - In the same skillet, add remaining olive oil and 1 tablespoon butter. Carefully place salmon fillets, skin-side down if applicable, and sear for 4 to 5 minutes until golden and crisp. Flip fillets and cook for an additional 2 to 3 minutes until cooked through.
04 - Add minced garlic, thyme, and remaining butter to the heated skillet. Sauté mixture for 30 seconds until aromatic. Continually spoon melted butter over the salmon for enhanced richness. Add lemon slices and cooked asparagus, tossing gently to coat in garlic butter.
05 - Remove skillet from heat. Finish dish with freshly chopped parsley and serve salmon with asparagus immediately for optimal freshness.

# Expert Tips:

01 -
  • There's barely any cleanup, since the salmon and asparagus cook together in one pan.
  • The buttery garlic sauce soaks into the tender salmon, making every bite irresistible.
02 -
  • Don't overcrowd the pan or the salmon won't brown — I learned this after my fillets steamed instead of seared.
  • Adding garlic too early will burn it; toss it in after the fish is nearly cooked for perfect flavor.
03 -
  • If you're pressed for time, cook asparagus and salmon side by side in a large pan.
  • A splash of white wine added with the garlic gives the sauce depth.
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