Roasted Salmon With Asparagus, Lemon and Brown Butter

Overview

Prep Time: 5 minutes | Cook Time: 10 minutes | Total Time: 15 minutes

Servings: 4 | Difficulty: Easy

Ingredients

• 4 (6-ounce) skin-on salmon fillets (thawed if frozen)

• 2 tablespoons extra-virgin olive oil (EVOO), divided

• Kosher salt and freshly ground black pepper

• 1 pound asparagus, tough lower 1 inch of stems trimmed, stalks sliced ¼-inch thick on a slight bias (tips reserved whole)

• 4 tablespoons unsalted butter

• 1 tablespoon fresh lemon juice, plus lemon wedges for serving

• 2 tablespoons drained capers (rinsed to reduce saltiness if desired)

• ½ cup thawed frozen peas

• ¼ cup coarsely chopped fresh parsley, plus extra for garnish

Step-by-Step Instructions

Step 1: Prep and Roast Salmon

Preheat oven to 450°F (230°C). Line a rimmed baking sheet with parchment paper or foil for easy cleanup. Pat salmon fillets dry with paper towels (optional but helps crisp the skin). Rub all over with 1 tablespoon EVOO, then season generously with salt and pepper. Arrange fillets skin-side down on the prepared baking sheet, ensuring they are spaced evenly to avoid overcrowding. Roast on the center rack for 8–10 minutes, until salmon reaches an internal temperature of 130°F (54°C) for medium doneness (or 140°F/60°C for medium-well).

Pro Tip: For extra crisp skin, broil the final 30 seconds on high (watch closely to prevent burning).

Step 2: Sauté Asparagus (Fast & Crisp-Tender)

While salmon roasts, prepare asparagus: Heat the remaining 1 tablespoon EVOO in a large skillet over medium-high heat. Add asparagus slices and tips, season with salt and pepper, and cook, stirring occasionally, for 3–4 minutes. The asparagus should be crisp-tender (slightly firm but yielding to pressure). Transfer to a clean plate and set aside.

Alternative Method: For speed, microwave asparagus with 1 teaspoon water in a covered dish on high for 1 minute—no stirring needed!

Step 3: Make the Brown Butter Sauce

Reduce skillet heat to medium. Add butter and stir continuously with a heat-resistant spatula. Watch for foam to subside, then allow butter to deepen to a rich golden-amber color (2–3 minutes). Do not let butter burn (it will taste acrid). Immediately turn off heat and stir in lemon juice, capers, thawed peas, and chopped parsley. Fold in the cooked asparagus, tossing to coat evenly. Season with salt and pepper to taste.

Pro Tip: For a deeper sauce, add 1 tablespoon dry white wine or chicken stock to the skillet before adding lemon juice.

Step 4: Assemble and Serve

Divide the asparagus-pea-caper mixture evenly onto 4 warmed plates. Place each roasted salmon fillet (skin-side up or down—either is fine!) atop the vegetables. Drizzle with any remaining brown butter sauce from the skillet. Garnish with extra parsley and serve with lemon wedges for squeezing over the dish.

Chef’s Tips & Community Adaptations

From Readers’ Feedback:

• Speedy Asparagus Hack: Skip stovetop sautéing! Microwave asparagus with 1 tsp water for 1 minute (covered) for instant crisp-tender results.

• Butter Reduction: If butter feels excessive (common feedback), replace with 2 tbsp olive oil + 1 tbsp white wine/stock for a lighter sauce.

• Bland Salmon Fix: Add lemon zest to the sauce or a squeeze of lemon directly on the salmon before serving.

• Rice or Grain Pairing: Serve over rice pilaf or quinoa, or add pearl onions/fresh herbs for extra texture.

Why This Recipe Works:

The combination of crispy-sautéed asparagus, sweet peas, briny capers, and nutty brown butter creates bright, balanced flavors that complement the salmon’s natural richness. It’s ideal for weeknights or dinner parties—fast, flexible, and endlessly adaptable to taste preferences!

Enjoy this vibrant, protein-packed dish with friends or family!