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

Keto

Paleo

Whole 30

Mediterranean

Low Carb

Gluten Free

Lactose Free

Oils

milliliter

olive oil

Seafood

gram

salmon

Seasonings

salt

Juice

lemon juice

Fresh Vegetables

fresh dill

Fresh Fruit

lemon

garlic

Olives & Capers

capers

asparagus

black pepper

Cholesterol

Trans fatty acids

Selenium

Minerals

Vitamin D

Vitamins

Phosphorus

Potassium

Sodium

Zinc

Copper

Manganese

Thiamin (B1)

Riboflavin (B2)

Alpha-carotene

Vitamin A

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

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Lemon-Caper Salmon with Roasted Asparagus

Baking Goods

Meat & Seafood

Beverages

Produce

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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