Garlic Butter Salmon with Asparagus and Lemon Greens

by Holly Roelofsz-15 July 2026Easy

Servings1

A high-protein, low-carb lunch of seared salmon in garlic butter served with roasted asparagus and a simple lemon-dressed mixed greens salad.

Method

0
Preheat the oven to 220 C.
1
Place the asparagus on a baking tray, drizzle with 5 ml olive oil, and season with a pinch of salt and black pepper. Toss to coat and spread in a single layer.
2
Roast the asparagus for 10 to 12 minutes until tender and lightly browned, shaking the tray once halfway through.
3
While the asparagus roasts, pat the salmon dry with paper towels and season both sides with a pinch of salt and black pepper.
4
Heat a nonstick or cast-iron pan over medium-high heat. Add 10 ml olive oil and let it heat until shimmering.
5
Place the salmon in the pan skin-side down and cook for 4 to 5 minutes without moving, until the skin is crisp and the fish is mostly opaque.
6
Flip the salmon and reduce the heat to medium. Add the butter and minced garlic to the pan.
7
Spoon the melted garlic butter over the salmon as it finishes cooking for 2 to 3 minutes more, until just cooked through. Remove the pan from the heat and sprinkle the salmon with lemon zest and chopped parsley.
8
In a small bowl, combine lemon juice with a pinch of salt and black pepper. Whisk in any remaining garlic butter from the pan if desired, or 1 to 2 ml of the pan juices to enrich the dressing.
9
In a serving bowl, add mixed salad greens, baby spinach, red onion, cucumber, and feta cheese. Drizzle with the lemon dressing and toss gently.
10
Serve the garlic butter salmon with the roasted asparagus on the side and the lemon greens salad alongside.