Salmon W Roasted Asparagus Lemon Caper Sauce
Elevate your weeknight dinner with this restaurant-quality Salmon with Roasted Asparagus and Lemon Caper Sauce recipe! Featuring perfectly seared salmon fillets, tender roasted asparagus, and a zesty, buttery lemon caper sauce, this dish strikes the perfect balance of bright and savory flavors. The combination of fresh lemon juice, fragrant garlic, and briny capers creates a sauce that takes this simple yet elegant meal to the next level. Ready in just 35 minutes from start to finish, it's an ideal option for busy evenings or entertaining guests. Serve with a garnish of fresh parsley for a vibrant finishing touch. Whether you're a seafood lover or just looking to impress, this quick and flavorful recipe is sure to become a go-to favorite. Perfect keywords for SEO: salmon recipe, roasted asparagus, lemon caper sauce, weeknight dinner, seafood recipe.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 4 pieces (6 ounces each) Salmon fillets (skin-on or skinless)
- 1 pound Asparagus
- 4 tablespoons Olive oil
- 1 teaspoon Sea salt
- 1 teaspoon Black pepper
- 1 whole (zested and juiced) Lemon
- 2 tablespoons Capers
- 2 large cloves Garlic cloves (minced)
- 3 tablespoons Unsalted butter
- 1 cup Chicken stock (or vegetable stock)
- 2 tablespoons Fresh parsley (chopped)
Instructions
Preheat your oven to 425°F (220°C).
Trim the woody ends off the asparagus and spread them on a baking sheet. Drizzle with 2 tablespoons of olive oil, and season with 1/2 teaspoon each of salt and pepper. Toss to coat evenly and spread them out in a single layer.
Roast the asparagus in the preheated oven for 12-15 minutes, turning halfway through, until tender and slightly caramelized.
While the asparagus is roasting, pat the salmon fillets dry with paper towels. Season both sides with the remaining salt and pepper.
Heat 2 tablespoons of olive oil over medium-high heat in a large skillet. Add the salmon, skin side down if applicable, and sear for 3-4 minutes until golden and crispy. Carefully flip the fillets and cook for another 2-3 minutes, or until the salmon is cooked to your preferred level of doneness. Remove from the skillet and set aside.
Using the same skillet, lower the heat to medium and add the butter. Once melted, stir in the minced garlic and cook until fragrant, about 1 minute.
Pour in the chicken stock and bring to a simmer while scraping up any browned bits from the bottom of the pan for added flavor.
Stir in the capers, lemon juice, and lemon zest, and let the sauce simmer for 2-3 minutes to slightly reduce.
Remove the skillet from heat and stir in the fresh parsley.
Plate the roasted asparagus and seared salmon. Spoon the lemon caper sauce generously over the salmon and serve immediately.
Nutrition Facts
Calories |
2357 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 181.9 g | 233% | |
| Saturated Fat | 51.2 g | 256% | |
| Polyunsaturated Fat | 5.6 g | ||
| Cholesterol | 522 mg | 174% | |
| Sodium | 4016 mg | 175% | |
| Total Carbohydrate | 29.6 g | 11% | |
| Dietary Fiber | 12.8 g | 46% | |
| Total Sugars | 10.7 g | ||
| Protein | 163.5 g | 327% | |
| Vitamin D | 89.5 mcg | 447% | |
| Calcium | 252 mg | 19% | |
| Iron | 15.6 mg | 87% | |
| Potassium | 3664 mg | 78% | |
*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.
