Salmon with Asparagus, Peas, and Capers

Here’s another absolutely delicious salmon recipe that takes very little time to prepare.


  • salmon with asparagus, peas, and capers20-24 ounces salmon fillets
  • 1 pound asparagus, tough stems trimmed, stalks sliced into 1/2″ pieces and tips left whole
  • 4 tablespoons butter
  • 1-2 tablespoons fresh lemon juice, to taste
  • 1 cup thawed frozen peas
  • 2 tablespoons drained capers
  • Extra virgin olive oil
  • Salt and pepper

Heat oven to 450˚F. Rub salmon fillet(s) all over with olive oil and season with salt and pepper. Place skin side down on a lightly greased baking dish. Roast until cooked through, 8-12 minutes depending on thickness. (Note: We often use the microwave on the thicker portion for ~1 minute if not fully cooked.)

While the salmon cooks, add olive oil to a large skillet and sauté the asparagus for 3 minutes on medium-high heat. Transfer asparagus to a plate.

Reduce heat to medium and add butter to skillet. Cook, stirring constantly, until foam subsides and butter is a deep, golden brown. Turn off heat and stir in lemon juice, capers, peas, and asparagus. Season with salt and pepper.

Place a generous portion of vegetables on the plate and top with a slice of cooked salmon fillet. If desired, garnish with parsley and lemon wedges.