Garlic Butter Salmon Asparagus (Printable)

Pan-seared salmon in garlic butter sauce with asparagus, perfect for a light, flavorful spring dinner.

# What You 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 kosher salt
09 - 1/4 teaspoon ground black pepper
10 - 2 tablespoons chopped fresh parsley, for garnish

# Directions:

01 - Pat salmon fillets dry and season both sides evenly with kosher salt and black 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. Remove asparagus from skillet and set aside.
03 - Add remaining 1 tablespoon olive oil and 1 tablespoon unsalted butter to the skillet. Place salmon fillets skin-side down (if using skin-on) and sear for 4 to 5 minutes until golden and crisp. Flip fillets and cook an additional 2 to 3 minutes until just cooked through.
04 - Add minced garlic, thyme, and remaining 2 tablespoons butter to the skillet. Sauté for 30 seconds until aromatic, gently spooning melted butter over the salmon fillets.
05 - Return cooked asparagus and lemon slices to the skillet. Gently toss to coat in garlic butter. Remove from heat, garnish with fresh parsley, and serve immediately.

# Expert Advice:

01 -
  • The garlic butter creates a glossy, rich sauce that tastes like restaurant fare but is secretly simple.
  • Your pan does all the work—from crisp salmon skin to tender asparagus—so everything comes out perfectly with minimal mess.
02 -
  • Letting salmon come to room temperature before cooking prevents curling and uneven doneness.
  • Adding garlic too early makes it bitter—always save it for the very end, just as butter melts.
03 -
  • Get the salmon as dry as possible before searing for the best crust.
  • Letting the butter brown a little before spooning it over brings out a nutty sweetness that's irresistible.
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