# What You 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 It:
01 - Pat salmon fillets dry using paper towels. Generously season both sides with salt and black pepper.
02 - In a large skillet, heat 1 tablespoon olive oil over medium-high heat. Add asparagus and sauté for 3 to 4 minutes, stirring occasionally, until just tender. Transfer asparagus to a plate and set aside.
03 - Add remaining olive oil and 1 tablespoon butter to the skillet. Place salmon fillets skin-side down (if applicable) and cook for 4 to 5 minutes without moving, until golden and crisp. Flip fillets and cook for another 2 to 3 minutes, or until salmon is just cooked through.
04 - Add minced garlic, thyme, and remaining butter to the pan. Sauté for 30 seconds until aromatic. Spoon melted butter over salmon fillets for enhanced flavor.
05 - Add lemon slices and previously cooked asparagus to the skillet. Toss gently to coat in the garlic butter. Remove skillet from heat, garnish salmon and asparagus with chopped parsley, and serve immediately.
