# 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 trimmed asparagus and cook for 3 to 4 minutes, stirring occasionally, until crisp-tender. Transfer asparagus to a plate and set aside.
03 - In the same skillet, add the remaining 1 tablespoon olive oil and 1 tablespoon butter. Place salmon fillets skin-side down, if skin-on, and cook for 4 to 5 minutes until golden brown and crispy. Carefully flip and cook for an additional 2 to 3 minutes, or until the salmon is just cooked through.
04 - Add minced garlic, thyme, and the remaining 2 tablespoons butter to the skillet. Sauté for 30 seconds until aromatic, then spoon the melted garlic butter over the salmon repeatedly.
05 - Return asparagus and lemon slices to the skillet, gently tossing to coat in the garlic butter sauce. Remove pan from the heat, garnish salmon and asparagus with chopped parsley, and serve immediately.
