Lemon Butter Salmon with Capers and Asparagus
Bright, zesty, and irresistibly flavorful, this Lemon Butter Salmon with Capers and Asparagus is a show-stopping yet easy-to-make dish that’s perfect for busy weeknights or elegant dinners alike. Tender salmon fillets and crisp-tender asparagus are roasted to perfection, then bathed in a luscious lemon butter sauce infused with garlic, capers, and a hint of fresh parsley. The balance of tangy lemon, briny capers, and rich butter creates a restaurant-quality meal ready in under 30 minutes. Serve this dish as-is for a wholesome, low-carb option, or pair it with fluffy rice or roasted potatoes for a heartier affair. Simple, quick, and bursting with fresh flavors, this recipe is guaranteed to become a dinner favorite!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 ounces each) salmon fillets
- 1 pound asparagus
- 5 tablespoons unsalted butter
- 2 tablespoons olive oil
- 1 whole (zested and juiced) lemon
- 2 tablespoons capers
- 3 cloves (minced) garlic
- 2 tablespoons (chopped) fresh parsley
- 1 teaspoon salt
- 0.5 teaspoon black pepper
- 0.5 teaspoon (optional) red pepper flakes
Instructions
Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or foil for easy clean-up.
Trim the woody ends off the asparagus and toss the spears with 1 tablespoon of olive oil, 1/4 teaspoon of salt, and a pinch of black pepper. Spread the asparagus in a single layer on one side of the prepared baking sheet.
Pat the salmon fillets dry with paper towels, then season both sides with 3/4 teaspoon of salt and 1/4 teaspoon of black pepper. Place the salmon fillets skin-side down on the other side of the baking sheet.
Roast the salmon and asparagus in the preheated oven for 12-15 minutes, or until the salmon is cooked through (internal temperature of 145°F) and the asparagus is tender. Remove from the oven and cover loosely with foil to keep warm.
While the salmon and asparagus cook, prepare the lemon butter sauce. Melt 3 tablespoons of butter in a small skillet or saucepan over medium heat.
Add the minced garlic to the melted butter and sauté for 1 minute, stirring constantly to prevent browning.
Stir in the capers, lemon zest, and lemon juice. Let the mixture simmer gently for 2-3 minutes to allow the flavors to meld.
Turn off the heat and stir in the remaining 2 tablespoons of butter until the sauce becomes silky. If desired, add red pepper flakes for a hint of spice.
Transfer the cooked salmon and asparagus to a serving platter. Drizzle the lemon butter sauce over the salmon fillets and asparagus.
Garnish with fresh parsley and serve immediately with lemon wedges on the side for extra brightness.
Nutrition Facts
Calories |
2148 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 165.4 g | 212% | |
| Saturated Fat | 50.5 g | 252% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 427 mg | 142% | |
| Sodium | 3336 mg | 145% | |
| Total Carbohydrate | 28.3 g | 10% | |
| Dietary Fiber | 18.3 g | 65% | |
| Total Sugars | 10.3 g | ||
| Protein | 154.2 g | 308% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 180 mg | 14% | |
| Iron | 15.4 mg | 86% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
