Salmon fillets in garlic butter, served with asparagus and lemon for a vibrant, satisfying spring meal.
# Components:
→ 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 salt
09 - 1/4 teaspoon black pepper
10 - 2 tablespoons chopped fresh parsley, for garnish
# Directions:
01 - Pat the salmon fillets dry using paper towels. Sprinkle salt and black pepper evenly on both sides.
02 - Heat 1 tablespoon olive oil in a large skillet set over medium-high heat. Add asparagus and sauté for 3 to 4 minutes until just tender but still bright green. Transfer asparagus to a plate and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the skillet. Arrange salmon fillets skin-side down if using skin-on. Cook for 4 to 5 minutes until golden and crisp. Carefully flip fillets 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 to release aroma. Spoon the melted garlic butter over salmon fillets.
05 - Add lemon slices and cooked asparagus to the pan, tossing gently to coat in garlic butter. Remove from heat. Garnish with chopped parsley and serve immediately.
