Description
Discover the ultimate recipe for a delicious Salmon and Asparagus Sheet Pan Dinner! Learn how to create a mouthwatering meal with this easy step-by-step guide. Click now for the best ever dinner idea!
Ingredients
- 4 tbsp (60 ml) unsalted butter, softened
- 4 tsp (20 ml) capers, drained
- 1 small lemon, zested and juiced, divided
- 1 lb (450 g) asparagus, trimmed
- 2 tbsp (30 ml) olive oil
- 1 tsp (5 ml) salt, divided
- Freshly ground black pepper
- 4 (170 g) skin-on or skinless salmon filets
Instructions
- Set your oven to 400°F and place a rack in the center.
- Create the lemon caper butter by mixing the softened butter, capers, and lemon zest in a small bowl using a fork until combined.
- Lay the asparagus on a baking sheet with rims. Pour olive oil over them, sprinkle with 1/2 teaspoon of salt and a few twists of black pepper, and toss everything together. Spread them out in a single layer along the edges, leaving space for the salmon in the middle.
- For the salmon, sprinkle the fillets with 1/2 teaspoon of salt and some black pepper. If they have skin, place them skin-side down in the center of the baking sheet, adjusting the asparagus as needed. Distribute the lemon-caper butter over the fillets, trying to spread it evenly, though it will melt during cooking.
- Bake until the asparagus is tender-crisp and the salmon is just cooked through. Use an instant-read thermometer to check that the thickest part of the salmon reaches 120°F to 130°F for medium-rare, about 10 to 15 minutes.
- Finish by pouring lemon juice over the salmon and asparagus and adding a bit more black pepper before serving. If you enjoy this dish, consider leaving a rating and your thoughts below!
Notes
- Evenly spread the lemon caper butter on the salmon fillets for optimal flavor.
- Check the salmon’s doneness with an instant-read thermometer for perfect cooking.
- Enhance the dish with a sprinkle of fresh herbs like parsley or dill before serving.
