Roasted Salmon With Asparagus, Lemon and Brown Butter
Published April 14, 2021

- Total Time
- 15 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 4(6-ounce) skin-on salmon fillets
- 2tablespoons extra-virgin olive oil
- Kosher salt and pepper
- 1pound asparagus, tough stems trimmed, stalks sliced ¼-inch-thick on a slight bias (leave tips whole)
- 4tablespoons unsalted butter
- 1tablespoon fresh lemon juice, plus wedges for serving
- 2tablespoons drained capers
- ½cup thawed frozen peas
- ¼cup coarsely chopped parsley, plus more for garnish
Preparation
- Step 1
Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- Step 2
While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Step 3
Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Step 4
Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
Private Notes
Comments
I cook asparagus with a teaspoonful of water in the microwave on high for one minute and it is tender-crisp every time. The butter sauce, if desired, could be added afterward.
Roasted the asparagus along with the salmon. Added butter to the drippings the the rest after the butter browned for the sauce. Easy and repeat worthy for a week night dinner.
We found this greasy with the amount of butter called for. Next time I’ll skip the butter and after sautéing the asparagus I’ll make a pan sauce with stock or wine plus the lemon juice and capers, which were delicious over the asparagus. And more sauce would be welcome over the bland salmon.
Followed the recipe as written. It was delicious, love the asparagus, pea and caper combo, excellent flavors. Served it with rice pilaf and a green salad with avocado and oranges for dinner guests. The meal was a hit.
Yes, cooking the asparagus in the microwave makes the recipe quicker and easier.
This is a family favorite. If you use wild salmon, keep your roasting time shorter and watch it carefully. The combination of asparagus, butter, lemon, peas, capers, and herbs is lick-the-plate-clean good. Do adjust amount of butter and oil as well as cooking time for asparagus to your taste. My family finds 3-4 T. of browned high-quality butter works perfectly and pairs really nicely with steamed rice.
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