Drizzled with a lemon caper butter, this oven baked salmon recipe with asparagus is ready in less than 30 minutes.
Ingredients
- 1 Fillet of Copper River salmon
- 6 oz Butter
- 6 T capers, rinsed and dried
- 2 fresh lemons, thinly sliced
- Fresh chives, chopped
- 1 bunch of asparagus
- Olive oil
Preparation
- Melt butter on low heat in a medium saucepan
- Add capers and juice of the ends of the lemon into the butter
- Trim the asparagus and discard the tips
- Toss asparagus in a bit of olive oil
- Place salmon fillet onto the sheet pan and sprinkle with chives
- Arrange the asparagus on the pan around the salmon
- Pour the butter mixture onto the fillet evenly
- Top the fillet with lemon slices
- Sprinkle with salt and pepper generously
- Roast in the oven for 16 minutes at 350°F or until the internal temperature at the thickest part of the fish reaches 120° F
- Serve immediately with optional chive flower garnish
