Roasted Salmon over Asparagus with Lemon-Caper Sauce

April 7, 2013

Spring has finally arrived! I’ll still have to wait a little longer for local vegetables to appear at the market, but I’m happy knowing they’re on the way in a few short weeks. One of the first vegetables to arrive will be asparagus, which has grown on me in the past couple of years. I never cared for it much as a kid, but I think it lacked appropriate accompanying flavors.

This easy recipe from the Bon Appetit cookbook adds the tart and briny flavors of lemons, capers, and raw onion to milder salmon and asparagus – a delicious combination! The dish makes a perfect weeknight supper because the fish and vegetables are cooked together and the whole thing only takes about a half hour from start to finish. Just add some crusty bread and butter and you have a complete meal!

Roasted salmon with asparagus

Serves 4


  • 2 tablespoon fresh lemon juice
  • 2 tablespoons minced fresh onion
  • 2 tablespoons extra-virgin olive oil, divided
  • 1 tablespoon drained capers, chopped
  • 1 teaspoon chopped fresh thyme
  • 1/2 teaspoon finely grated lemon peel
  • 1 1½-pound salmon fillet (1¼ – 1½ inches thick)
  • 1 pound asparagus, trimmed


  1. Preheat oven to 450 degrees F. Cut three ½-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in single layer on rimmed baking sheet. Drizzle with 1 tablespoon extra-virgin olive oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
  2. Meanwhile, whisk lemon juice, onion, remaining 1 tablespoon olive oil, capers, thyme, and lemon peel in small bowl to blend. Season to taste with salt and pepper.
  3. When salmon is done, transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut salmon into 4 equal pieces along slits and serve immediately.

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