Ingredients
- 4 salmon fillets (about 5–6 oz each)
- 1 bunch asparagus, trimmed
- 8 oz mushrooms, sliced (white or cremini)
- 3 Tbsp butter
- 2 Tbsp olive oil
- 3 cloves garlic, minced
- 1/2 lemon, juiced
- 1/2 tsp paprika
- 1/2 tsp garlic powder
- Salt & black pepper, to taste
- Fresh parsley or dill, for garnish (optional)
🥣 Instructions
1️⃣ Season Salmon
- Pat salmon dry with paper towels.
- Season both sides with:
- Salt
- Pepper
- Garlic powder
- Paprika
2️⃣ Cook Vegetables
- Heat 1 Tbsp butter + 1 Tbsp olive oil in a large skillet over medium-high heat.
- Add mushrooms. Cook 3–4 minutes until they start to brown.
- Add asparagus. Cook 3–5 minutes, stirring occasionally, until crisp-tender.
- Season with salt and pepper.
- Transfer mushrooms and asparagus to a plate.
3️⃣ Cook Salmon
- In the same skillet, add remaining 1 Tbsp olive oil.
- Place salmon fillets skin side down.
- Cook 3–4 minutes without moving so the skin gets crispy.
- Flip and cook another 2–4 minutes until salmon is almost cooked through.
4️⃣ Make Garlic Butter
- Push salmon to one side of the pan.
- Add remaining 2 Tbsp butter and minced garlic.
- Cook 30 seconds until fragrant.
- Squeeze lemon juice into the pan.
- Spoon garlic butter over the salmon.
5️⃣ Combine & Finish
- Return asparagus and mushrooms to the skillet to warm through.
- Spoon more butter sauce over everything.
6️⃣ Serve
- Plate salmon with asparagus and mushrooms.
- Garnish with chopped parsley or fresh dill.
- Serve hot!
🌿 Storage
- Refrigerate leftovers up to 3 days in an airtight container.
- Reheat gently so salmon stays moist.
💡 Tips:
✅ For extra richness, add 2 Tbsp heavy cream to the butter sauce.
✅ Use zucchini or broccoli instead of asparagus if you prefer.
✅ Check doneness: salmon should flake easily with a fork and be opaque in the center.
