15 minutes
A savory dish featuring roasted salmon with a side of asparagus topped with a lemon-infused brown butter sauce and capers.
Salmon fillets, Skin-side down
0 oz
tablespoons
to taste
to taste
Asparagus, Trimmed and sliced on a bias, tips left whole
0 oz
tablespoons
Lemon Juice, Fresh
tablespoons
tablespoons
Peas, Thawed
0 oz
Flat Leaf Parsley, Chopped
tablespoons
1. Roasting the Salmon
Preheat your oven to 450 degrees. Massage the salmon fillets with 1 tablespoon of extra-virgin olive oil and season generously with kosher salt and black pepper. Place them skin-side down on a baking sheet and roast for 8 to 10 minutes for medium doneness.
2. Sautéing the Asparagus
In a large skillet over medium-high heat, add the remaining tablespoon of olive oil. Sauté the asparagus with salt and pepper for 3 minutes until tender yet crisp. Transfer to a plate.
3. Making the Brown Butter Sauce
In the same skillet, add butter and melt over medium heat until it foams and turns golden brown. Remove from heat and stir in the lemon juice, capers, thawed peas, and chopped parsley. Fold in the cooked asparagus.
4. Plating the Dish
Spoon the asparagus and sauce onto plates, top with a piece of roasted salmon, and drizzle with any remaining brown butter sauce. Garnish with parsley and a lemon wedge.
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