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Sheet Pan Salmon With Asparagus
Ingredients
- 4 tablespoons unsalted butter, softened
- 4 teaspoons capers, drained
- 1 small lemon, zested and juiced, divided
- 1 pound asparagus, trimmed
- 2 tablespoons olive oil
- 1 teaspoon kosher salt, divided
- Freshly ground black pepper
- 4 (6-ounce) skin-on or skinless salmon filets
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Instructions
- Arrange a rack in the middle of the oven.
- Place the butter, capers, and lemon zest in a small bowl. Mash with a fork to combine.
- Arrange the asparagus on a rimmed baking sheet. Drizzled with the olive oil, season with 1/2 teaspoon salt and several grinds of pepper, and toss to coat. Spread out in a single layer around the perimeter of the baking sheet, making room for the salmon in the center.
- Season the salmon fillets all over with 1/2 teaspoon salt and several grinds of pepper. Place skin-side down (if you bought them with the skin on), spaced evenly apart, in the middle of the baking sheet, pushing the asparagus to the side if needed. Divide the lemon-caper butter among the fillets, doing your best to spread it evenly. Don’t worry too much since the butter will melt in the oven.
- Roast until the asparagus is crisp-tender and the salmon is just cooked through. An instant-read thermometer inserted into the thickest part of the salmon registers 120°F to 130°F for medium-rare, 10 to 15 minutes.
- Drizzle lemon juice over the salmon and asparagus and garnish with a few more grinds of pepper before serving. Love the recipe? Leave us stars and a comment below!
Source
Original recipe: View Original
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