Garlic Butter Salmon Asparagus

# What You Need:

→ Fish & Seafood

01 - 4 salmon fillets (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

# Directions:

01 - Pat salmon fillets dry 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 tender. Transfer asparagus to a plate and set aside.

03 - Add remaining olive oil and 1 tablespoon butter to the same skillet. Place salmon fillets skin-side down if using skin-on, and cook for 4 to 5 minutes until golden and crisp. Turn fillets and cook for an additional 2 to 3 minutes, or until just cooked through.

04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds until fragrant, spooning melted butter over the salmon. Add lemon slices and reserved asparagus to the skillet. Toss gently to coat all ingredients in the garlic butter sauce.

05 - Remove skillet from heat. Garnish salmon fillets and asparagus with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -

The garlic butter melts into the salmon and asparagus, making every bite irresistible without extra effort.
It comes together in under half an hour, but tastes like a restaurant treat.

02 -

If you rush and flip the salmon too soon, it sticks every time & patience gives you the golden skin.
Fresh lemon slices cooked in the butter add softer citrus flavor than juice alone & they become almost caramelized.

03 -

Drying the salmon and asparagus before cooking makes all the difference for crisp edges.
Adding a splash of white wine before the butter lifts the flavor and turns the sauce velvety.