Garlic Herb Butter Salmon with Roasted Asparagus
44g protein. One pan. 20 minutes.
Pan-seared salmon fillets swimming in garlic herb butter, paired with roasted asparagus and lemon. The kind of meal that looks like it took an hour but actually took twenty minutes.
There is a version of this recipe that every home cook figures out eventually. You sear salmon in a hot pan, throw in some garlic and butter, and spoon the butter over the fish until the kitchen smells incredible. I just formalized the process and added enough herbs to make it look intentional.
The garlic herb butter is the whole game. Garlic goes in first so it gets fragrant without burning, then butter, parsley, and a hit of red pepper flakes. You tilt the pan and baste the salmon with that butter for about a minute. The top of the fish gets golden and the butter infuses into every bite.
Asparagus goes in the oven while the salmon hits the pan, so everything finishes at the same time. This is my go-to date night dinner because it looks impressive, takes no effort, and gives me 44 grams of protein without having to explain why I am eating chicken again.
Garlic Herb Butter Salmon with Roasted Asparagus
Ingredients
- FOR THE SALMON
- FOR THE ASPARAGUS
Instructions
- Preheat oven to 425F. Toss asparagus with olive oil, garlic powder, salt, and pepper on a sheet pan. Spread in a single layer and roast for 12-15 minutes until tender and slightly charred.
- While asparagus roasts, pat salmon fillets dry. Season both sides with salt and pepper.
- Heat olive oil in an oven-safe skillet over medium-high heat. Place salmon skin-side up and sear 4 minutes without moving until a golden crust forms.
- Flip salmon to skin-side down. Reduce heat to medium. Add butter and garlic to the pan. Once butter melts and garlic is fragrant (about 30 seconds), add parsley and red pepper flakes.
- Tilt the pan and spoon the garlic herb butter over the salmon repeatedly for 2-3 minutes until the salmon is cooked through and reaches 145F.
- Plate salmon alongside asparagus. Spoon remaining garlic herb butter from the pan over both. Serve with lemon wedges.