Garlic Butter Salmon with Asparagus

Some evenings, you just need a meal that’s fast, flavourful, and nourishing without making a mess of the kitchen. This garlic butter salmon with asparagus has become one of my weeknight favourites—it looks elegant, tastes incredible, and is ready in only 25 minutes. Whether you’re following keto, low-carb, or simply love a wholesome fish supper, this one-pan recipe is a winner.

Why You'll Love This

Quick & easy — on the table in just 25 minutes with minimal effort.

Low-carb friendly — only 3g net carbs per serving, perfect for keto.

Flavourful — buttery garlic sauce brings out the best in salmon and asparagus.

One-pan meal — less washing up, more time to enjoy supper.

This garlic butter salmon proves that low-carb eating can still be full of flavour and satisfaction.

Ingredients & Substitutions

You only need a handful of fresh staples to bring this garlic butter salmon together — plus a few easy swaps if you’d like to change up the flavour or keep it dairy-free.

Salmon fillets – About 170g (6oz) each. Fresh fillets give the best texture, but thawed frozen salmon works just as well.

Olive oil – Ideal for searing the salmon and helping it crisp. You can also use avocado oil for a more neutral taste.

Butter – The star of the garlic butter sauce. Swap for ghee if you need a dairy-free option.

Garlic – Freshly minced cloves bring the best flavour, but jarred minced garlic or garlic powder can be used in a pinch.

Asparagus – Tender-crisp and perfect with salmon. Try broccoli, zucchini, or green beans as easy substitutes.

Lemon juice – A splash brightens the whole dish. Lime juice works in a pinch.

Seasonings (paprika, salt & black pepper) – Add colour, warmth, and balance. Smoked paprika gives a bolder, richer flavour.

Fresh parsley – An optional garnish that adds freshness and colour to the finished plate.

How to Make It

With just a few easy steps, you’ll have buttery salmon and tender asparagus ready in under 25 minutes:

Season the Salmon

Pat the salmon fillets dry with kitchen paper. Sprinkle both sides with paprika, salt, and black pepper to build flavour from the start.

Sear the Filets

Heat the olive oil in a large skillet over medium–high heat. Place the salmon skin-side down and cook for 3–4 minutes per side until golden and almost cooked through. Transfer to a plate and keep warm.

Make the Garlic Butter

In the same skillet, melt the butter (or ghee). Add the minced garlic and cook for 30–60 seconds until fragrant, stirring constantly so it doesn’t burn.

Cook the Asparagus

Add the asparagus spears to the skillet. Sauté for 3–4 minutes until bright green and tender-crisp.

Bring It All Together

Return the salmon to the skillet. Drizzle with lemon juice and spoon the garlic butter over the top. Garnish with fresh parsley and serve warm.

Tip: For an extra burst of flavour, sprinkle freshly grated parmesan over the asparagus just before serving.

Reheating & Storage

Storage – Store any leftovers in an airtight container in the fridge for up to 3 days. For best results, keep the salmon and asparagus separate so the vegetables don’t become soggy.

Reheating – Gently reheat salmon in a skillet over low heat with a splash of butter or olive oil until warmed through. This keeps it moist and prevents overcooking. You can also reheat in the oven at 160°C/325°F for 8–10 minutes. Avoid the microwave if possible, as it can dry the salmon out.

Freezing – Cooked salmon can be frozen for up to 2 months. Wrap fillets tightly in parchment and store in a freezer-safe bag or container. Thaw overnight in the fridge before reheating. Note: asparagus is best enjoyed fresh and doesn’t freeze well.

Recipe Tips

Pat salmon dry – This helps the fillets sear beautifully and develop a golden crust.
Don’t overcrowd the pan – Cook the salmon in batches if needed so each fillet cooks evenly.
Use a cast-iron skillet – It holds heat well and gives the salmon the best sear.
Make ahead – Season the salmon and trim the asparagus up to 24 hours in advance. Store them separately in the fridge so all you need to do at dinnertime is cook and assemble.
Finish with freshness – A squeeze of lemon juice and a sprinkle of parsley just before serving lifts all the flavours.

Recipe Card

Prep Time 5 mins

Cook Time 20 mins

Total Time 25 mins

Cooking Method: Frying

Cuisine: American

Courses: Dinner

Difficulty: Beginner

Calories: 430

Dietary: Gluten-Free, Keto, Low-Carb, Nut-Free

Description

This garlic butter salmon with asparagus is a one-pan keto-friendly supper that’s ready in just 25 minutes. Juicy salmon fillets are seared until golden, then finished in a garlicky butter sauce with tender asparagus. Perfect for busy weeknights, it’s a low-carb, high-protein meal that feels restaurant-worthy with minimal effort.

Ingredients

4 salmon fillets (170g / 6 oz each)
2 tbsp olive oil
3 tbsp butter (or ghee, clarified butter)
3 cloves garlic, minced (or 1 tbsp jarred, or 1 tsp garlic powder)
450 g asparagus
1 tsp lemon juice
1/2 tsp paprika
salt & black pepper, to taste
fresh parsley, for garnish

Instructions

1
Prep the SalmonPat the salmon fillets dry and season both sides with paprika, salt, and black pepper.
2
Give It a Good SearHeat olive oil in a large skillet over medium–high heat. Sear salmon for 3–4 minutes per side until golden and nearly cooked through. Remove and set aside.
3
Melt That ButterIn the same skillet, melt butter (or ghee). Add garlic and cook for 30–60 seconds until fragrant.
4
Cook the AsparagusAdd asparagus to the skillet. Sauté for 3–4 minutes until bright green and tender-crisp.
5
Bring It All TogetherReturn salmon to the skillet, drizzle with lemon juice, and spoon garlic butter over the fillets.
6
Top It OffGarnish with fresh parsley and serve warm.

Nutrition Facts

Amount Per Serving
Calories 430kcal

% Daily Value *
Total Fat 29g45%
Saturated Fat 10g50%
Cholesterol 115mg39%
Sodium 420mg18%
Potassium 980mg29%
Total Carbohydrate 4g2%
Dietary Fiber 1g4%
Protein 37g74%

Iron 2.2 mg
Net Carbs 3g

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Note

Use skin-on salmon if possible — it holds the fillet together during cooking and crisps nicely.

Check doneness with a fork — salmon should flake easily and be opaque in the centre.

Cooking for a crowd? Double the recipe but cook the salmon in batches so each piece sears properly.

Wine pairing – A dry white like Sauvignon Blanc or Chardonnay complements the garlic butter beautifully.

For extra richness, stir a splash of double cream into the garlic butter before adding the asparagus.

Keywords: garlic butter salmon, salmon with asparagus, one-pan salmon dinner, keto salmon recipe-friendly, low-carb salmon recipe