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
Season Salmon
Pat salmon dry with paper towels.
Season both sides with:
Salt
Pepper
Garlic powder
Paprika
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.
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.
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.
Combine & Finish
Return asparagus and mushrooms to the skillet to warm through.
Spoon more butter sauce over everything.
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.
See more on the next page