Garlic Butter Salmon Asparagus (Printable)

Salmon fillets pan-seared in garlic butter with asparagus. Simple, fresh, and ready in under 30 minutes.

# What You’ll Need:

→ Fish & Seafood

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

→ Vegetables

02 - 1 pound asparagus, ends 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 kosher salt
09 - 1/4 teaspoon freshly ground black pepper
10 - 2 tablespoons chopped fresh parsley, for garnish

# How-To:

01 - Pat salmon fillets dry with paper towels and season both sides evenly with salt and 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 crisp-tender. Transfer asparagus to a plate and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the same skillet. Arrange salmon fillets skin-side down if using skin-on. Cook for 4 to 5 minutes until golden and the skin is 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, allowing the butter to melt and the garlic to release its aroma. Spoon melted butter over salmon fillets. Place lemon slices and previously cooked asparagus in the pan, tossing gently to coat in garlic butter.
05 - Remove skillet from heat. Garnish salmon and asparagus with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -
  • It packs huge flavor and elegance but is faster than ordering takeout.
  • Even picky eaters tend to fall for the buttery garlic sauce—trust me, I’ve witnessed it firsthand.
02 -
  • Overcrowding the skillet will steam the salmon instead of crisping it—dividing it into batches was a lesson learned after a few soggy attempts.
  • Adding the garlic before the butter can burn it, so timing is everything; melted butter first, garlic second for that glorious aroma.
03 -
  • Let salmon reach room temperature before cooking to get a perfect sear.
  • A squeeze of fresh lemon juice at the end brightens every bite—don’t skip it, even if you’re tempted.
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