# Garlic Butter Salmon with Lemon Asparagus 4 portions · US measures · unverified · 5 min publisher preparation · 30 min Garlic Butter Salmon with Lemon Asparagus, adapted from Christina Cherrier. Follow the cooking flow and check each component at the stated endpoint. The listed pan and basket capacity, cook times, and thermometer endpoint are for four servings. Ingredients are scaled; keep food thickness, spacing, settings and safe endpoints fixed. Timings assume the four-serving batch and specified shortcuts. More food can require additional batches. ## Cooking flow (Tabular Recipe Notation)

Check fish reaches 145°F at its thickest point.
2 count Salmon filletmedium, cut in 3 or 4 chunks	Cook salmon on both sides over medium-low until golden and cooked through	Toss asparagus in sauce 2 min; return salmon 1 min; garnish
2 tsp Olive oil
4 tsp Minced garlic	Simmer garlic/broth; stir in butter/lemon/hot sauce/parsley
1 cup Low-sodium vegetable brothor white wine
1 stick Butter
2 tbsp Hot sauceoptional · we used Sriracha
1 count Lemonjuice
2 tbsp Minced parsleyor cilantro
4 bunch Asparagusrinsed and trimmed	Blanch asparagus 2–3 min; ice-chill and drain
Not specified Crushed red chili pepper flakesoptional · Source gives no numeric quantity; use to taste/as garnish as written.
Not specified Slices of lemonfor garnish · Source gives no numeric quantity; use to taste/as garnish as written.

## Ingredients - 2 count Salmon fillet — medium, cut in 3 or 4 chunks - 4 bunch Asparagus — rinsed and trimmed - 2 tsp Olive oil - 4 tsp Minced garlic - 1 cup Low-sodium vegetable broth. or white wine - 1 stick Butter - 2 tbsp Hot sauce — optional. we used Sriracha - 1 count Lemon — juice - 2 tbsp Minced parsley. or cilantro - Not specified Crushed red chili pepper flakes — optional. Source gives no numeric quantity; use to taste/as garnish as written. - Not specified Slices of lemon — for garnish. Source gives no numeric quantity; use to taste/as garnish as written. ## Equipment - Stovetop - Pans ## Cook Prepare cold sides first. Keep raw-poultry tools separate; use clean serving utensils. Probe more than one thick piece. A timer is not a doneness test. 1. **Step 1.** Prepare salmon portions. Blanch asparagus 2–3 minutes, chill in ice water and drain; very thin stalks can skip this. 2. **Step 2.** Heat olive oil over medium-low. Cook salmon on both sides until golden and cooked through; set aside. 3. **Step 3.** Over medium, add garlic and broth and bring to a simmer. Stir in butter, lemon juice, optional hot sauce and parsley. 4. **Step 4.** Toss asparagus in sauce 2 minutes. Return salmon and heat 1 minute, then finish with optional flakes and lemon slices. ## Attention timeline Stages can overlap; endpoints and appliance behavior override the estimate. ## Flavor and capacity ## Nutrition per serving Calories: Not provided; protein: Not provided; total carbs: Not provided; fiber: Not provided; net carbs: Not provided Source nutrition is reported only where its per-portion basis is supported. Unavailable totals are not estimated. Known allergens for these plates: milk, fish. Check product labels and cross-contact. ## First-cook checks and limits - Yield 2–3 interpreted as two, lower end; medium salmon fillet split into 3–4 chunks has no weight. - Method adds salt and pepper absent from ingredient list; this adaptation omits unsupported seasoning quantities. - Source does not specify fish pan-cooking time or numeric doneness endpoint. - The publisher gives no measured amount for: Crushed red chili pepper flakes, optional. - The publisher gives no measured amount for: Slices of lemon, for garnish. - Ingredient quantities are scaled from 2 original portions to four portions. Fractions of whole items may need weighing or dividing after preparation. Larger batches need extra cooking space or batches; keep thickness and endpoint checks. - Adapted from Christina Cherrier. This adaptation has not been kitchen-tested. - The source does not provide verified values for every per-portion macronutrient. Missing values stay unreported; a keto label from the publisher is not a verified net-carb total. - Safe doneness checks are added to the publisher method; timers alone do not establish doneness. ## Leftovers Refrigerate in shallow containers within two hours, or one hour above 90°F. Use within 3–4 days or freeze; reheat to 165°F. Keep cold greens and yogurt separate. ## Sources - [Christina Cherrier: Garlic Butter Salmon with Lemon Asparagus](https://www.eatwell101.com/garlic-butter-salmon-lemon-asparagus-skillet-recipe) - [FoodSafety.gov: safe minimum internal temperatures](https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures) These recipes include household adaptations and recipes adapted from the linked publishers. The adaptations have not been kitchen-tested. Nutrition provenance and source limitations are listed with each recipe; missing nutrition stays unreported. Canonical page: https://www.jsolly.com/recipes/source-garlic-butter-salmon-with-lemon-asparagus/ This is the canonical four-serving recipe in US measures. Servings, metric measures, family choices and filters are browser controls on the HTML page; query parameters do not change this static Markdown document.