Dinner
Garlic Butter Salmon with Asparagus
Pan-seared salmon and asparagus in one buttery skillet.
Built by Barron Hansen · Last updated July 2026
Per serving
540
Calories
41g
Fat
37g
Protein
2.7g
Net carbs
Macros are calculated from USDA nutrition data for the weighed ingredients. Actual values vary with brands and portions.
Crisp-skinned salmon and tender asparagus cook in the same pan, finished with garlic butter that pools around everything. It looks like a restaurant plate but it is a weeknight dinner that is done in about twenty minutes.
The asparagus soaks up the browned butter, so you get vegetables people actually fight over. A squeeze of lemon at the end wakes it all up.
Ingredients
- 2 salmon fillets (6 oz each)
- 1 bunch asparagus, trimmed
- 2 tbsp butter
- 1 tbsp olive oil
- 2 cloves garlic, minced
- Salt and pepper
- Juice of 1/2 lemon
- 1 tbsp chopped fresh dill
Instructions
- 1
Pat the salmon dry and season both sides with salt and pepper.
- 2
Heat the olive oil in a skillet over medium-high. Lay the salmon in skin-side down and sear until the skin is crisp, about 4 minutes, then flip and cook 3 minutes more. Move it to a plate.
- 3
Add the asparagus to the same pan and cook, tossing, for about 4 minutes until bright and just tender.
- 4
Lower the heat, add the butter and garlic, and swirl until the butter browns lightly and smells nutty.
- 5
Return the salmon to the pan, spoon the garlic butter over the top, finish with lemon juice and dill, and serve.
Tips
- Thicker asparagus spears hold up best in the pan without going limp.
Make it fit your day
Nutrition figures are estimates calculated from USDA data and will vary with the exact products and portions you use. This recipe is general information, not medical or nutritional advice.