Garlic Butter Salmon Asparagus

# Needed ingredients:

→ Fish & Seafood

01 - 4 salmon fillets (about 6 oz each), skin-on or skinless

→ Vegetables

02 - 1 lb asparagus, trimmed

03 - 1 lemon, sliced

→ Sauces & Fats

04 - 3 tbsp unsalted butter

05 - 2 tbsp olive oil

→ Aromatics & Seasonings

06 - 4 garlic cloves, minced

07 - 1 tsp fresh thyme leaves or 1/2 tsp dried thyme

08 - 1/2 tsp salt

09 - 1/4 tsp black pepper

10 - 2 tbsp chopped fresh parsley for garnish

# How to make it:

01 - Pat salmon fillets dry with paper towels and season both sides with 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 it becomes tender-crisp. Transfer asparagus to a plate and set aside.

03 - Add the remaining olive oil and 1 tablespoon unsalted butter to the skillet. Place salmon fillets skin-side down if using skin-on. Sear for 4 to 5 minutes until golden and crisp. Turn 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 until garlic is fragrant. Spoon the melted butter over the salmon. Add lemon slices and return asparagus to the skillet, tossing gently to coat in garlic butter.

05 - Remove from heat. Sprinkle with chopped parsley and serve immediately.

# Expert advice:

01 -

The garlic butter turns salmon into pure luxury without much effort.
Asparagus keeps things vibrant and fresh, and the one-pan approach saves you from a mountain of dishes.

02 -

Overcrowding the pan ruins the crisp—I learned this after trying to cook an extra fillet for leftovers.
The butter and garlic should only mingle for seconds; leaving them too long makes them bitter and spoils the sauce.

03 -

Start salmon skin-side down for the crisp you crave; don't nudge it too soon.
A pinch of fresh thyme or parsley stirred in at the end lifts the whole dish from earthy to fresh.