Salmon with Lemon Capers and Rosemary
Elevate your seafood dinner game with this mouthwatering recipe for Salmon with Lemon Capers and Rosemary. Perfectly seared and oven-roasted salmon fillets are infused with the aromatic essence of fresh rosemary and bathed in a luscious lemon caper sauce. The sauce, featuring bold flavors of tangy lemon, briny capers, and a hint of garlic, is finished with a splash of white wine (or chicken stock) and butter for a velvety texture. This restaurant-quality dish is surprisingly easy to make, taking just 30 minutes from start to finish, making it ideal for weeknight meals or entertaining guests. Serve this flavorful salmon with roasted vegetables or a fresh salad for a delicious and elegant meal that’s sure to impress.
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Recipe Information
Ingredients
- 4 pieces (6 oz each) salmon fillets
- 2 tablespoons olive oil
- 1 teaspoon salt
- 0.5 teaspoons black pepper
- 2 sprigs (plus extra for garnish) fresh rosemary
- 3 cloves (minced) garlic
- 1 large (juice and zest) lemon
- 2 tablespoons (drained) capers
- 2 tablespoons unsalted butter
- 0.25 cups white wine or chicken stock
Instructions
Preheat your oven to 375°F (190°C).
Pat the salmon fillets dry with a paper towel. Season both sides with salt and black pepper.
Heat 1 tablespoon of olive oil in a large oven-safe skillet over medium-high heat. Once the oil is hot, place the salmon fillets skin-side down in the skillet. Sear for 3-4 minutes without moving them, until the skin is crispy.
Flip the salmon fillets and cook for another 1-2 minutes. Add the rosemary sprigs to the skillet and transfer the skillet to the preheated oven. Bake for 8-10 minutes, depending on the thickness of the fillets, until the salmon is cooked through and flakes easily with a fork.
While the salmon is baking, make the lemon caper sauce. In a small saucepan, heat the remaining 1 tablespoon of olive oil over medium heat. Add the minced garlic and sauté for 1 minute until fragrant.
Add the white wine (or chicken stock) to the saucepan and let it simmer for 2 minutes. Add the capers, lemon juice, lemon zest, and butter. Stir until the butter is melted and the sauce is well combined. Remove from heat.
Once the salmon is cooked, remove it from the oven and transfer to a serving plate. Spoon the lemon caper sauce over the fillets and garnish with additional fresh rosemary for a finishing touch.
Serve immediately with your choice of sides, such as roasted vegetables or a light salad.
Nutrition Facts
Calories |
1798 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 128.6 g | 165% | |
| Saturated Fat | 29.3 g | 146% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 334 mg | 111% | |
| Sodium | 3319 mg | 144% | |
| Total Carbohydrate | 12.5 g | 5% | |
| Dietary Fiber | 8.7 g | 31% | |
| Total Sugars | 2.5 g | ||
| Protein | 143.6 g | 287% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 59 mg | 5% | |
| Iron | 5.6 mg | 31% | |
| Potassium | 207 mg | 4% | |
*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.
