# 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
# Directions:
01 - Pat salmon fillets dry and season both sides with salt and black pepper.
02 - Heat 1 tablespoon olive oil in a large skillet over medium-high heat. Add trimmed asparagus and sauté for 3 to 4 minutes until crisp-tender. Remove asparagus and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the skillet. Place salmon fillets skin-side down if using skin-on and cook for 4 to 5 minutes until golden and crisp. Flip fillets and cook for an additional 2 to 3 minutes until just cooked through.
04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds until aromatic. Spoon melted butter over the salmon. Add lemon slices and cooked asparagus to the skillet, gently tossing to coat in garlic butter.
05 - Remove skillet from heat. Garnish salmon and asparagus with chopped parsley. Serve immediately.
