Garlic Butter Salmon and Asparagus
This garlic butter salmon sears salmon fillets in a hot skillet, then bastes them in garlic, lemon, and butter alongside tender-crisp asparagus. One pan, 20 minutes.
Servings: 4 servings
Calories: 510kcal
Equipment
- Large skillet (12-inch), cast iron or stainless steel
- Fish spatula
- Spoon for basting
- Instant-read thermometer
Ingredients
- 4 salmon fillets about 6 ounces each, skin on or off
- ¾ teaspoon salt divided
- ½ teaspoon black pepper
- 1 pound asparagus woody ends trimmed
- 4 tablespoons unsalted butter divided
- 1 tablespoon olive oil
- 5 cloves garlic minced
- 1 tablespoon fresh lemon juice
- Lemon wedges for serving
- 1 tablespoon chopped fresh parsley optional
Instructions
- Pat the salmon dry and season with 1/2 teaspoon of the salt and the pepper.
- Melt 1 tablespoon of the butter in a large skillet over medium-high heat. Add the asparagus and the remaining 1/4 teaspoon salt and cook for 4–5 minutes, turning occasionally, until bright green and tender-crisp. Transfer to a plate.
- Add the olive oil and 1 tablespoon of the butter to the skillet. Place the salmon in the pan flesh side down and sear for 3–4 minutes without moving it, until golden.
- Flip the salmon and cook for 3–4 minutes more, until it flakes easily and reaches 145°F (63°C) in the thickest part.
- Reduce the heat to low. Add the remaining 2 tablespoons butter and the garlic. Once the butter melts, tilt the pan and spoon the garlic butter over the salmon for about 1 minute. Stir in the lemon juice.
- Return the asparagus to the skillet and spoon some garlic butter over it. Sprinkle with parsley if using and serve with lemon wedges.
Notes
Fillets about 1 inch thick give the best results. Thinner fillets cook faster, so check them early.
Keep the heat low when the garlic goes in so the butter browns lightly without burning the garlic.
Nutrition is an estimate per serving from USDA values using farmed Atlantic salmon.