Name: Lemon-Caper Salmon with Roasted Asparagus
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Ingredients: 2 tbsp olive oil; 1/2 tsp salt; 2 tbsp fresh lemon juice; 1 bunch fresh asparagus, ends trimmed; 1 tbsp fresh dill, finely chopped; 1 lemon, cut into 4 wedges; 2 cloves garlic, peeled and thinly sliced; 800 grams of salmon fillet, skin-on; 1 tsp finely grated lemon zest; 1 1/2 tbsp chopped capers; 1/4 tsp black pepper

lemon pepper salmon

Savor the classic pairing of succulent salmon and crunchy asparagus, amplified by zesty lemon and briny capers. This simple, one-sheet pan dinner bakes to perfection in under half an hour, making it the perfect go-to for quick yet satisfying weeknight meals.

Fish

Gluten Free

Lactose Free

Mediterranean

Paleo

Whole 30

Keto

Low Carb

Oils

milliliter

olive oil

Seasonings

gram

salt

Juice

lemon juice

Fresh Vegetables

asparagus

fresh dill

Fresh Fruit

lemon

garlic

Seafood

salmon

Olives & Capers

capers

black pepper

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin D

Vitamins

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Vitamin A

Thiamin (B1)

Riboflavin (B2)

Alpha-carotene

Beta-cryptoxanthin

Niacin (B3)

Pantothenic acid (B5)

Vitamin B6

Choline

Water

Calories

Total monounsaturated fatty acids

Total polyunsaturated fatty acids

Calcium

Iron

Magnesium

Vitamin C

Vitamin K

Beta-carotene

Lycopene

Lutein+zeaxanthin

Dietary Folate Equivalents

Carbohydrates

Protein

Dietary Fiber

Sugar

Saturated Fat

Savor the simplicity of this one-pan feast that brings together succulent salmon fillets with a colorful array of vegetables. Coated in a tangy lemon-pepper and garlic marinade and baked to perfection, this dish promises a delightful balance of flavors and nutrients.

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Lemon-Caper Salmon with Roasted Asparagus

Baking Goods

Beverages

Produce

Meat & Seafood

Condiment & Toppings

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Preheat your oven to 425°F (220°C) and line a rimmed baking sheet with parchment paper.

Place the salmon skin-side down in the center of the prepared sheet and sprinkle evenly with the salt and pepper.

In a small bowl, combine the lemon juice, olive oil, lemon zest, and capers. Reserve 1 tablespoon of this lemon-caper mixture.

Evenly spoon the remaining lemon-caper mixture over the salmon.

Arrange the asparagus and thinly sliced garlic around the salmon, then drizzle with the remaining tablespoon of the lemon-caper mixture.

Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked to your preference and flakes easily with a fork.

Gently drizzle the roasted asparagus with the reserved tablespoon of lemon-caper mixture, then sprinkle with the freshly chopped dill. Serve the salmon and asparagus hot, with lemon wedges on the side for squeezing.

Lemon-Caper Salmon with Roasted Asparagus

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