20-Minute Garlic Butter Salmon & Asparagus
Ingredients
2 salmon fillets
1 bunch asparagus, trimmed
2 tablespoons olive oil
3 tablespoons unsalted butter
4 garlic cloves, minced
1 teaspoon lemon juice
½ teaspoon lemon zest
Salt and pepper, to taste
Fresh parsley, chopped (optional, for garnish)
Tools You’ll Need
Large skillet (preferably non-stick or cast iron)
Tongs or spatula
Zester (for the lemon)
Knife and cutting board
Measuring spoons
Ingredient Substitutions & Additions
Substitutions:
Butter → Use ghee for a paleo version
Olive oil → Avocado oil or grapeseed oil
Asparagus → Green beans, broccoli, or zucchini if asparagus isn’t in season
Step 2: Season the Ingredients
Season the salmon fillets with salt, pepper, and lemon zest.
Season the asparagus with a pinch of salt and pepper.
Step 3: Cook the Asparagus
Add the asparagus to the hot skillet and cook for 4–5 minutes, turning occasionally, until they are tender and slightly charred.
Remove the asparagus from the pan and set aside.
Step 4: Cook the Salmon
In the same skillet, add butter. Once melted, add the salmon fillets, skin-side down.
Cook for about 3–4 minutes per side, until the salmon is golden, cooked through, and flakes easily with a fork.
Step 5: Make the Garlic Butter Sauce
During the last minute of cooking, add minced garlic to the pan. Stir and sauté for about 1 minute until fragrant.
Add lemon juice and swirl the garlic butter sauce around the salmon.
Step 6: Plate and Serve
Return the asparagus to the pan, toss in the butter sauce briefly, and plate everything together.
Garnish with chopped fresh parsley if desired.
Serve hot and get ready for compliments!