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Creamy Lemon Butter Salmon with Garlic Asparagus

Elina James
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Course Dinner
Cuisine American
Servings 4 servings
Calories 300 kcal

Ingredients
  

  • For the Salmon
  • 4 salmon fillets (about 6 oz each)
  • Salt and black pepper, to taste
  • 2 tbsp olive oil or butter
  • 1 tbsp fresh lemon juice
  • For the Lemon Butter Cream Sauce
  • 2 tbsp butter
  • 3 cloves garlic, minced
  • 1 cup heavy cream (or half-and-half for lighter version)
  • 1/3 cup chicken broth or white wine
  • Juice and zest of 1 lemon
  • 1/2 tsp Dijon mustard (optional, for depth)
  • 1/4 cup grated Parmesan cheese
  • 1 tbsp fresh parsley, chopped
  • Salt and pepper, to taste
  • For the Garlic Asparagus
  • 1 bunch asparagus, trimmed
  • 1 tbsp butter
  • 2 cloves garlic, minced
  • Salt and pepper, to taste
  • 1 tsp lemon juice (optional)

Instructions
 

  • Step 1: Prepare the Salmon : Pat salmon fillets dry with paper towels. Season both sides generously with salt and pepper. In a large skillet, heat olive oil over medium-high heat. Sear salmon fillets (skin side down, if applicable) for 3–4 minutes per side until golden brown and cooked through. Remove from the pan and set aside on a plate.
  • Step 2: Cook the Garlic Asparagus : In the same skillet, melt 1 tbsp butter over medium heat. Add the trimmed asparagus and garlic. Sauté for 3–4 minutes until tender-crisp and lightly golden. Season with salt, pepper, and a small squeeze of lemon juice (optional). Remove asparagus from the skillet and set aside.
  • Step 3: Make the Creamy Lemon Butter Sauce : In the same pan, melt 2 tbsp butter over medium heat. Add minced garlic and sauté for 30 seconds until fragrant. Pour in the chicken broth (or wine) and let it simmer for 1–2 minutes. Stir in heavy cream, lemon juice, lemon zest, Dijon mustard, and Parmesan cheese. Simmer gently for 3–4 minutes, stirring frequently, until the sauce thickens slightly. Taste and adjust seasoning with salt and pepper.
  • Step 4: Combine and Serve : Return the seared salmon fillets to the pan. Spoon the creamy lemon butter sauce over each fillet. Add the garlic asparagus back into the skillet, nestling it beside the salmon. Cook for 1–2 more minutes to let everything warm through. Sprinkle with fresh parsley and serve immediately.