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 It:
01 - Pat salmon fillets thoroughly dry with paper towels. Sprinkle 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 until brightly colored and just tender. Transfer asparagus to a plate and keep warm.
03 - Add remaining olive oil and 1 tablespoon of butter to the skillet. Arrange salmon fillets skin-side down, if applicable. Cook for 4 to 5 minutes until the bottom is golden and crisp. Flip and cook an additional 2 to 3 minutes, or until the salmon is just cooked through.
04 - Add minced garlic, thyme, and the remaining butter to the skillet. Sauté for 30 seconds, stirring, until aromatic. Spoon the infused butter over the salmon fillets.
05 - Add lemon slices and reserved asparagus to the pan. Toss gently to coat everything in the garlic butter and warm through for 1 minute.
06 - Remove skillet from heat. Sprinkle salmon and asparagus with chopped fresh parsley. Serve immediately.
