Pan-seared salmon with vibrant asparagus in fragrant garlic butter; quick, fresh, and satisfying meal.
# What You'll Need:
→ 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
# How To Make:
01 - Pat salmon fillets dry with paper towels and season both sides evenly 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 or until just tender. 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 applicable, and cook for 4 to 5 minutes until golden and crisp. Flip fillets and cook an additional 2 to 3 minutes, or until salmon is cooked to preferred doneness.
04 - Add minced garlic, thyme, and remaining butter to the skillet. Sauté for 30 seconds until aromatic while spooning melted butter over the salmon. Add lemon slices and reserved asparagus to the pan, gently tossing to coat in garlic butter.
05 - Remove skillet from heat, sprinkle salmon with chopped parsley, and serve immediately.
