Garlic Butter Salmon Asparagus (Printable)

Salmon and asparagus come together in a fragrant garlic butter sauce for a fresh, quick spring meal.

# 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, thinly 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

# How-To Steps:

01 - Pat salmon fillets dry with paper towels and 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 cook for 3 to 4 minutes until just tender yet still vibrant. Transfer asparagus to a plate and set aside.
03 - Add the remaining tablespoon olive oil and 1 tablespoon butter to the same skillet. Arrange salmon fillets skin-side down, if using skin-on. Cook undisturbed for 4 to 5 minutes until the bottom is crisp and golden. Carefully flip and cook for an additional 2 to 3 minutes until opaque and just cooked through.
04 - Add minced garlic, thyme, and the remaining butter to the skillet. Sauté for about 30 seconds until garlic is aromatic, using a spoon to baste the salmon with the melted butter.
05 - Add lemon slices and sautéed asparagus back to the skillet, tossing gently to coat all ingredients with the garlic butter. Remove from heat, garnish with fresh parsley, and serve immediately while hot.

# Expert Advice:

01 -
  • The garlic butter sauce seeps into the salmon and asparagus, making every bite taste like it took hours to prepare.
  • When time is tight but you're craving something elegant, this recipe brings sunny flavors with almost no effort.
02 -
  • If the pan is too hot when you add the butter, it can brown (or burn) too fast—so always turn down the heat just before stirring it in.
  • Don’t flip the salmon too soon; patience gives you that restaurant-style crispy crust.
03 -
  • Always pat your salmon dry to prevent sticking and get that golden, crisp finish in the pan.
  • Add the garlic at the end to keep it aromatic, not bitter—30 seconds is all you need.
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