Here’s another absolutely delicious salmon recipe that takes very little time to prepare.
- 20-24 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.