Lemon Butter Salmon With Capers And Asparagus Recipe

Name: Lemon Butter Salmon With Capers And Asparagus
Prep time: 15 min
Cook time: 50 min
Total time: 65 min
Yield: Serves 1 or more
Ingredients: 1.5 lbs salmon fillet; 1 pound asparagus; 2 tablespoons olive oil; 2 finely chopped shallots; 1 tablespoon white wine vinegar; 1/4 cup dry white wine; 4 tablespoons (1/2 stick) butter; 2 tablespoons capers; 1 tablespoon lemon zest; 2 tablespoons lemon juice; Salt and freshly ground black pepper, to taste; 2 tablespoons water; 1 tablespoon chopped fresh parsley

Impress your guests with this elegant yet easy Lemon Butter Salmon recipe! Perfectly flaky salmon fillets are baked alongside tender asparagus, then drizzled with a bright, zesty lemon-butter caper sauce. This show-stopping dish is perfect for Mother's Day, a special dinner party, or a weeknight treat. Serve with rice or mashed potatoes for a complete meal.

Prep Time 15 mins

Cook Time 50 mins

Calories 447.4 kcal

Protein 94g

Rating 3.3 (3 Reviews)

Lemon Butter Salmon With Capers And Asparagus

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Lemon Butter Salmon With Capers And Asparagus

1.5 lbs salmon fillet
1 pound asparagus
2 tablespoons olive oil
2 finely chopped shallots
1 tablespoon white wine vinegar
1/4 cup dry white wine
4 tablespoons (1/2 stick) butter
2 tablespoons capers
1 tablespoon lemon zest
2 tablespoons lemon juice
Salt and freshly ground black pepper, to taste
2 tablespoons water
1 tablespoon chopped fresh parsley

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How to Make Lemon Butter Salmon With Capers And Asparagus

Preheat oven to 400°F (200°C).
Line a large (9x13 inch) casserole dish with foil. Lightly grease the foil with 1 tablespoon olive oil.
Cut 1.5 lbs salmon fillet into 6 equal pieces (approximately 4 ounces each).
Season salmon fillets generously with salt and freshly ground black pepper.
Arrange salmon pieces in the center of the prepared baking dish, leaving space around the edges.
Wash 1 pound asparagus and arrange around the edges of the dish.
Bake for 20-25 minutes, or until the salmon is opaque and flakes easily with a fork.
While the salmon bakes, prepare the sauce: In a small saucepan, sauté 2 finely chopped shallots in 1 tablespoon olive oil over medium heat until softened (about 3 minutes).
Add 1/4 cup dry white wine and 1 tablespoon white wine vinegar to the saucepan. Simmer for 2-3 minutes, until slightly reduced.
Reduce heat to low. Stir in 4 tablespoons (1/2 stick) butter, 2 tablespoons water, and stir until melted and smooth.
Remove from heat and stir in 2 tablespoons capers, 2 tablespoons lemon juice, 1 tablespoon lemon zest, and 1 tablespoon chopped fresh parsley.
Once the salmon is cooked, pour the lemon-butter caper sauce over the salmon and asparagus.
Serve immediately and enjoy!

Nutrition Information (Approximate per serving)

Sodium

14 g

Sugar

Fat

56g

Carbs

Recipe Tags (Choose a tag and find related recipes!)

60 Minutes Or Less Time To Make Course Main Ingredient Preparation Occasion Casseroles Main Dish Seafood Vegetables Oven Dinner Party Holiday Event Romantic Salmon Fish Stove Top Saltwater Fish Asparagus Taste Mood Equipment