Garlic Butter Salmon Asparagus

# What You’ll Use:

→ Fish & Seafood

01 - 4 salmon fillets (about 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 salt

09 - 1/4 teaspoon black pepper

10 - 2 tablespoons chopped fresh parsley, for garnish

# How-To:

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, just until tender. Remove asparagus 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. Cook for 4 to 5 minutes until golden and crisp. Flip and cook an additional 2 to 3 minutes or until just cooked through.

04 - Add minced garlic, thyme, and remaining butter to the skillet. Sauté for 30 seconds, spooning the melted butter over the salmon. Add lemon slices and asparagus, gently tossing to coat in garlic butter.

05 - Remove skillet from the heat. Garnish with chopped fresh parsley and serve immediately.

# Expert Advice:

01 -

The garlic butter sauce quietly transforms the simplest ingredients into something that tastes chef-made.
Crisp asparagus and velvety salmon cook all in one pan, saving you from dreaded after-dinner pileups.

02 -

Don't rush and overcrowd the skillet—it's the surest way to steam the salmon instead of crisping it.
Tossing the garlic in too early can burn it bitter; wait until the salmon is nearly finished, then work fast.

03 -

When flipping the salmon, use a fish spatula and be gentle to keep each fillet gorgeously intact.
Spoon butter over the salmon repeatedly to create a glossy, flavor-packed layer.