Roasted Salmon With Asparagus, Lemon and Brown Butter
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
- Serves: 4 persons
- 4(6-ounce) skin-on salmon fillets
- 2tablespoons extra-virgin olive oil
- Kosher salt and pepper
- 1pound asparagus, tough stems trimmed, stalks sliced 1/4-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
Step 1Heat 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 2While 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 3Reduce 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 4Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.