MC MACROCHEF Kit Plan Start All recipes

Garlic Butter Salmon and Asparagus

SERVES 1 · 18 MIN · ONE PAN

Garlic Butter Salmon and Asparagus
Make
Portion kcal
7 days free, then $5 a month

The kitchen tools are part of MacroChef Plus

Meal planner, calorie tracker, the grocery list that adds up what your meals share, portion scaling and cook mode, plus every recipe past the first week.

See what is included
675
CALORIES
45g
PROTEIN
9g
CARBS
51g
FAT

Macros are for one serving as written. Make gives you more servings of the same size; Portion resizes one serving and moves the macros with it.

Ingredients

  • 200g (7 oz) salmon fillet, skin on
  • 150g (3/4 bunch) asparagus, trimmed
  • 25g (2 tbsp) butter
  • 6g (2 cloves) garlic, sliced
  • 15ml (1 tbsp) lemon juice
  • 1 tsp (4ml) olive oil
  • 1/2 tsp fine salt, black pepper, chilli flakes, dill

Method

  1. Pat the salmon skin bone dry and salt it. Wet skin steams and never crisps.
  2. Put the fillet skin-down into a cold pan with the oil, then turn the heat to medium. Starting cold renders the fat slowly and the skin comes out crisp instead of shrunken.
  3. Press it flat with a spatula for the first 20 seconds so the skin stays in contact.
  4. Cook 6-7 min without moving it. You will see the flesh turn pale most of the way up the side.
  5. Flip, add the asparagus alongside, and cook 2-3 min more until the salmon reads 52C / 125F for medium.
  6. Drop the heat to low, add the butter and garlic, and spoon the foaming butter over the fish for 45 seconds.
  7. Take it off the heat, squeeze the lemon in, and swirl the pan so the sauce comes together.
Step 1 of 7 7 days free, then $5 a month

This recipe is part of MacroChef Plus

The first week of recipes is free. Plus opens the rest of the library, plus the meal planner, calorie tracker, grocery list, portion scaling and cook mode. Cancel any time.

Add a card, get the first week free. Cancel before it ends and you pay nothing; otherwise it renews at $5 a month.

Start 7 days free

Tip: start the salmon in a cold pan. Every instinct says a hot one, and a hot one is exactly how you get skin that sticks and tears.

EquipmentSkillet

KitSkillet

As an Amazon Associate I earn from qualifying purchases. Links to equipment are affiliate links - they cost you nothing extra and no recipe was chosen or written to sell anything.

KeepsBest immediately. Fridge 2 days; the skin will not stay crisp.

More like this

Browse every recipe and build a grocery list

Macros are computed from the raw ingredient weights above using USDA FoodData Central reference values. Brands vary, so treat them as close estimates rather than lab figures. Nothing here is medical or dietary advice.