Best 15 Lemon Butter Salmon With Capers And Asparagus Recipes

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Lemon butter salmon with capers and asparagus is an elegant and delicious dish that is perfect for special occasions. The salmon is perfectly cooked and flaky, with a crispy skin. The lemon butter sauce is light and flavorful, with a hint of acidity. The capers add a salty and briny flavor, while the asparagus is tender-crisp and adds a touch of sweetness. This dish is easy to make and is sure to impress your guests.

Check out the recipes below so you can choose the best recipe for yourself!

ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER



Roasted Salmon With Asparagus, Lemon and Brown Butter image

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.

Provided by Kay Chun

Categories     seafood, vegetables, main course

Time 15m

Yield 4 servings

Number Of Ingredients 9

4 (6-ounce) skin-on salmon fillets
2 tablespoons extra-virgin olive oil
Kosher salt and pepper
1 pound asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
4 tablespoons unsalted butter
1 tablespoon fresh lemon juice, plus wedges for serving
2 tablespoons drained capers
1/2 cup thawed frozen peas
1/4 cup coarsely chopped parsley, plus more for garnish

Steps:

  • Heat 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.
  • While 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.
  • Reduce 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.
  • Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.

SALMON & ASPARAGUS WITH LEMON-GARLIC BUTTER SAUCE



Salmon & Asparagus with Lemon-Garlic Butter Sauce image

Looking for a recipe to help you eat more heart-healthy fish and veggies? Add this salmon and asparagus dinner to your rotation. Not only is it healthy and delicious, this sheet-pan dinner is also easy to make and a breeze to clean up.

Provided by Carolyn Casner

Categories     Healthy Salmon Recipes

Time 25m

Number Of Ingredients 9

1 pound center-cut salmon fillet, preferably wild, cut into 4 portions
1 pound fresh asparagus, trimmed
½ teaspoon salt
½ teaspoon ground pepper
3 tablespoons butter
1 tablespoon extra-virgin olive oil
½ tablespoon grated garlic
1 teaspoon grated lemon zest
1 tablespoon lemon juice

Steps:

  • Preheat oven to 375 degrees F. Coat a large rimmed baking sheet with cooking spray.
  • Place salmon on one side of the prepared baking sheet and asparagus on the other. Sprinkle the salmon and asparagus with salt and pepper.
  • Heat butter, oil, garlic, lemon zest and lemon juice in a small skillet over medium heat until the butter is melted. Drizzle the butter mixture over the salmon and asparagus. Bake until the salmon is cooked through and the asparagus is just tender, 12 to 15 minutes.

Nutrition Facts : Calories 269.5 calories, Carbohydrate 5.6 g, Cholesterol 75.9 mg, Fat 16.5 g, Fiber 2.5 g, Protein 25.4 g, SaturatedFat 6.9 g, Sodium 350.5 mg, Sugar 2.2 g

LEMON BUTTER SALMON WITH CAPERS AND ASPARAGUS



Lemon Butter Salmon With Capers and Asparagus image

This is a very easy, and tasty dish to make for company or a simple dinner at home. The presentation is great for company! I made this for Mother's Day and it was a big hit! My Husband made some garlic mashed potatoes for a side dish, but it would also go good with rice as well.

Provided by Mrs. Cavanar

Categories     Vegetable

Time 50m

Yield 6 serving(s)

Number Of Ingredients 11

3 lbs salmon fillets (skinless if possible)
1 lb bunch asparagus
1 tablespoon olive oil
1 medium shallot, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup butter, cubed (one stick)
2 tablespoons capers, drained
1 tablespoon lemon zest
1/2 lemon, juice of
salt and pepper

Steps:

  • Preheat oven to 400 degrees.
  • Line a large casserole dish with foil (3 qt Rectangle).
  • Brush bottom and sides of foil with Olive Oil.
  • Cut Salmon into 6 equal pieces.
  • Salt and pepper both sides of salmon fillets.
  • Arrange salmon in the center of baking dish, leaving room around the edges.
  • Wash Asparagus, and arrange around the edges of the dish.
  • Bake 20-25 minutes until salmon is opaque and flakes easily.
  • In a saucepan, simmer shallots, wine, and vinegar until shallots are soft.
  • Add the butter, and 2 Tbsp water and stir until melted and smooth.
  • Stir in Capers, Lemon Juice, Zest, and Parsley.
  • Pour over salmon and serve.

Nutrition Facts : Calories 447.4, Fat 25.6, SaturatedFat 11.4, Cholesterol 158.9, Sodium 357.7, Carbohydrate 4.3, Fiber 1.7, Sugar 1.2, Protein 47.5

SALMON WITH LEMON, CAPERS, AND ROSEMARY



Salmon with Lemon, Capers, and Rosemary image

Provided by Giada De Laurentiis

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 10

4 (6-ounce) salmon fillets
1/4 cup extra-virgin olive oil
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon minced fresh rosemary leaves
8 lemon slices (about 2 lemons)
1/4 cup lemon juice (about 1 lemon)
1/2 cup Marsala wine (or white wine)
4 teaspoons capers
4 pieces of aluminum foil

Steps:

  • Brush top and bottom of salmon fillets with olive oil and season with salt, pepper, and rosemary. Place each piece of seasoned salmon on a piece of foil large enough to fold over and seal. Top the each piece of salmon with 2 lemon slices, 1 tablespoon of lemon juice, 2 tablespoons of wine, and 1 teaspoon of capers. Wrap up salmon tightly in the foil packets.
  • Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Place the foil packets on the hot grill and cook for 10 minutes for a 1-inch thick piece of salmon. Serve in the foil packets.

Nutrition Facts : Calories 377 calorie, Fat 25 grams, SaturatedFat 4 grams, Cholesterol 94 milligrams, Sodium 451 milligrams, Carbohydrate 2 grams, Fiber 0 grams, Protein 34 grams, Sugar 1 grams

SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE



Salmon w/ roasted Asparagus & Lemon-Caper Sauce image

Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.

Provided by Sue Freeman

Categories     Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

2 tablespoons fresh lemon juice
2 tablespoons minced red onions
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon, rind of
1 1/2 lbs skinless salmon fillets
1 lb asparagus, trimmed
1 tablespoon extra virgin olive oil

Steps:

  • Whisk first 6 ingredients in small bowl to blend.
  • Season sauce with salt and pepper.
  • Preheat oven to 450 degrees F.
  • Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
  • Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
  • Season with salt& pepper.
  • Place salmon on top of the asparagus; season with salt& pepper.
  • Roast until salmon is just opaque in center-- about 20 minutes.
  • Arrange on serving platter and drizzle with sauce.

CRISPY SALMON WITH GREEN HERB-CAPER SAUCE WITH ASPARAGUS CHEESE PUFFS



Crispy Salmon with Green Herb-Caper Sauce with Asparagus Cheese Puffs image

Provided by Bobby Flay

Categories     main-dish

Time 1h5m

Yield 4 servings

Number Of Ingredients 28

4 (7 ounce) salmon fillets, skin on
Salt and freshly ground pepper
1 cup rice flour
1/2 cup water
Olive oil, for searing
Herb Caper Sauce, recipe follows
4 lemon wedges, for garnish
Asparagus Cheese Puffs, recipe follows
1/2 cup olive oil
1/4 cup finely chopped flat-leaf parsley
1/4 cup capers
3 tablespoons chopped fresh chives
2 cloves garlic, finely chopped
1 teaspoon chopped fresh thyme
1 teaspoon chopped fresh oregano
1 teaspoon chopped fresh rosemary
Salt and freshly ground pepper
2 tablespoons fresh lemon juice
1/2 pound fresh asparagus, trimmed, cut into 1/4-inch pieces and blanched
3/4 cup milk
5 tablespoons unsalted butter, cut into small pieces
1/2 teaspoon salt
3/4 cup all-purpose flour
1/4 teaspoon curry powder
Pinch cayenne
3 large eggs
1 cup coarsely grated Manchego
1/2 cup finely grated Parmigiano-Reggiano

Steps:

  • Season fillets with salt and pepper, to taste. Combine rice flour with water to make a light loose batter. Heat a large skillet with about 1/4-inch of olive oil. Coat fillets with batter, place meat side down, and sear until golden brown about 2 to 3 minutes. Turn over and sear the skin side for 1 to 2 minutes.
  • Immediately plate and drizzle each fillet with the Herb Caper Sauce. Serve with a lemon wedge.
  • Serve the salmon with Asparagus Cheese Puffs.
  • Combine all ingredients, except for the lemon juice, in a medium bowl and season with salt and pepper. Whisk in the lemon juice just before serving.
  • Preheat oven to 400 degrees F. Line 2 baking sheets with parchment paper.
  • Bring milk and butter to a boil in a medium saucepan over medium high heat. Combine salt, flour, curry, and cayenne in a small bowl. Remove the milk from the heat and add the flour mixture. Mix with a wooden spoon until the mixture thickens and pulls away from the sides. Place pan back on the heat and cook for about 20 to 30 seconds until the mixture becomes a little dry. Scrape the mixture into a large bowl and let cool slightly. Add the eggs, 1 at a time, adding another only when the previous has been incorporated. Add the asparagus and both cheeses to the dough and mix until combined. Season with salt and pepper.
  • Spoon rounded tablespoons of the mixture onto the sheet pan. Bake in the middle of the oven until golden brown, about 15 to 20 minutes. Remove the puffs from the parchment and serve immediately.

BROWN-BUTTER SALMON WITH SCALLIONS AND LEMON



Brown-Butter Salmon With Scallions and Lemon image

This dish is a celebration of soft food and subtle flavors. To prevent overcooking, the salmon bakes in a light yet comforting sauce that's made with just three simple ingredients: butter, scallions and lemon peel. The salmon comes out silky, and the sauce is nutty from the browned butter and slightly sweet from the roasted scallions and lemon peel. Serve with a squeeze of lemon for freshness and a simple side like broccolini, green beans, grains or pasta. This technique also works for other fish like cod, halibut or arctic char.

Provided by Ali Slagle

Categories     dinner, weeknight, seafood, main course

Time 25m

Yield 4 servings

Number Of Ingredients 5

1 1/2 pounds salmon, skinless or skin-on (1 large fillet or four 6-ounce fillets)
Salt and black pepper
1 lemon
6 tablespoons unsalted butter
1 bunch scallions, thinly sliced

Steps:

  • Heat the oven to 325 degrees. Pat salmon dry, and season with salt and pepper. Set aside. Using a vegetable peeler, peel the zest of the lemon in wide strips. Cut the lemon into wedges for serving.
  • In a large, ovenproof skillet, melt the butter over medium. When it's foaming, add the scallions and the lemon peel, and season with salt and pepper. Cook, stirring occasionally, until the butter turns brown and smells nutty, 3 to 6 minutes. (If you're using a light-colored pan, you'll see the browned bits in the skillet. If you're using a dark-colored pan, look for dark spots on the white parts of the scallions; those are browned bits of butter and a sign to remove the skillet from heat.)
  • Immediately remove from heat, and add ⅓ cup of water. Stir to combine. Lay the salmon, skin side down (if there's skin), into the sauce. Cover the skillet and bake until cooked through, 15 to 20 minutes, or slightly longer if you're cooking a single, large piece. (You'll know the salmon is done when the fish flakes or an instant-read thermometer inserted into the thickest part registers 120 degrees.)
  • Eat the salmon with a spoonful of sauce and a squeeze of the lemon.

SLOW ROASTED SALMON WITH CAPER-AND-HERB RELISH



Slow Roasted Salmon with Caper-and-Herb Relish image

After a long, slow roasting in the oven, salmon becomes even more succulent.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Seafood Recipes     Salmon Recipes

Number Of Ingredients 10

4 skinless salmon fillets, (6 ounces each)
1 1/4 teaspoons coarse salt
Freshly ground pepper
1 small shallot, finely chopped
2 tablespoons capers, drained and rinsed
Grated zest and juice of 1 lemon, preferably organic
1 tablespoon extra-virgin olive oil
1 cup loosely packed fresh flat-leaf parsley, roughly chopped
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
1 bunch pencil-thin asparagus, tough ends snapped off

Steps:

  • Preheat oven to 250 degrees, with rack in upper third. Place salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
  • Meanwhile, make relish: In a small bowl, stir together shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add oil, parsley, and mixed herbs; toss to combine.
  • Place asparagus in a steamer basket set over a pot of simmering water; steam until spears are crisp-tender and bright green, 3 to 4 minutes. Divide asparagus among serving plates. Place a salmon fillet on each plate next to asparagus, and spoon relish on top of fish.

Nutrition Facts : Calories 360 g, Cholesterol 112 g, Fat 22 g, Fiber 2 g, Protein 36 g, Sodium 206 g

BAKED LEMON-BUTTER SALMON



Baked Lemon-Butter Salmon image

Easy and delicious lemon-butter salmon fillets. This is an old recipe I changed up a bit and doubled in order to feed a large group or family.

Provided by charbaiz

Categories     Main Dish Recipes     Seafood Main Dish Recipes     Salmon     Baked Salmon Recipes

Time 25m

Yield 8

Number Of Ingredients 5

vegetable oil cooking spray
8 (4 ounce) skinless salmon fillets
4 tablespoons salted butter
2 ½ tablespoons fresh lemon juice
salt and ground black pepper to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C). Spray a baking dish with cooking spray and place salmon fillets in the dish.
  • Place butter in a microwave-safe bowl and microwave on high in 30-second increments until melted, 30 seconds to 1 minute.
  • Mix lemon juice, salt, and pepper into the melted butter; pour over the salmon.
  • Bake in the preheated oven until fish flakes easily with a fork, 12 to 18 minutes.

Nutrition Facts : Calories 175.2 calories, Carbohydrate 0.4 g, Cholesterol 64 mg, Fat 9.6 g, Protein 20.9 g, SaturatedFat 4.6 g, Sodium 92.3 mg, Sugar 0.1 g

LEMON BUTTER SALMON



Lemon Butter Salmon image

This lip-smacking Lemon Butter Salmon from Karla Seville of Waynesboro, Pennsylvania makes for an easy, breezy supper to serve family or friends out on the patio some warm night. As an extra-special touch, you might add a 4-ounce package of salad shrimp to the remaining lemon butter, then spoon over the salmon before serving.

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 5 servings.

Number Of Ingredients 7

2 teaspoons minced garlic
1/2 cup butter, cubed
6 tablespoons lemon juice
2 teaspoons salt
1/2 teaspoon pepper
1/2 teaspoon hot pepper sauce
5 salmon fillets or steaks (6 ounces each)

Steps:

  • In a small skillet, saute garlic in butter; whisk in lemon juice, salt, pepper and pepper sauce. Transfer 2/3 cup to a serving bowl; set aside., Place salmon in a greased 15x10x1-in. baking pan. Drizzle with remaining lemon butter. Broil 4-6 in. from heat 10-15 minutes or until fish flakes easily with a fork. Serve with reserved lemon butter.

Nutrition Facts : Calories 479 calories, Fat 37g fat (15g saturated fat), Cholesterol 149mg cholesterol, Sodium 1177mg sodium, Carbohydrate 2g carbohydrate (0 sugars, Fiber 0 fiber), Protein 34g protein.

SALMON WITH CAPER-ANCHOVY BUTTER



Salmon with Caper-Anchovy Butter image

Butter flavored with garlic, anchovies, capers, lemon, and parsley makes quickly broiled salmon fillets extra enticing.

Categories     Fish     Broil     Low Carb     Dinner     Salmon     Spring     Bon Appétit     Sugar Conscious     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 6 Servings

Number Of Ingredients 9

4 garlic cloves
3 anchovy fillets
2 tablespoons drained capers
1 tablespoon fresh lemon juice
1 tablespoon Cognac
1 tablespoon chopped fresh parsley
1/2 teaspoon ground black pepper
1/2 cup (1 stick) butter, room temperature
6 6-ounce salmon fillets

Steps:

  • Blend first 7 ingredients in food processor. Add butter and process until well blended. Season to taste with salt. Lay sheet of plastic wrap on work surface. Transfer butter mixture to plastic wrap and roll to form 9-inch-long log. Freeze until firm, about 1 hour. (Caper-anchovy butter can be prepared 1 week ahead. Keep frozen. Let butter soften slightly before using.) Position oven rack about 6 inches below broiler; preheat broiler. Place salmon fillets on broiler pan and sprinkle with salt and pepper. Broil salmon until just cooked through, about 8 minutes. Transfer to plates. Cut caper-anchovy butter into 1/2-inch-thick slices. Top each salmon fillet with 2 slices butter (reserve any remaining butter for another use). Serve salmon fillets hot.

SALMON ASPARAGUS LEMON PASTA



Salmon asparagus lemon pasta image

SW 1 syn per serving, serves 4

Provided by lwbpayne

Time 50m

Yield Serves 4

Number Of Ingredients 0

Steps:

  • Per heat oven to 180 fan. Line a large baking tray. Put the salmon fillets on one side of the tray and the asparagus on the other in a single layer. Spray with fry light and bake for 10-12 mins. Remove from oven cover and keep warm.
  • Meanwhile cook pasta as instructed. Drain and keep warm until needed.
  • Put stock and ginger in large pan. Bring to boil and remove from heat. Whisk Boursin with the quark, then whisk mixture into the stock until smooth. Return to heat, bring to simmer then remove from heat.
  • Flake salmon into sauce then add asparagus and dill and lemon zest. Add pasta to the pan toss and serve.

SALMON WITH LEMON- BUTTER -CAPER SAUCE



Salmon With Lemon- Butter -Caper Sauce image

Make and share this Salmon With Lemon- Butter -Caper Sauce recipe from Food.com.

Provided by Babs in Toyland

Categories     < 60 Mins

Time 45m

Yield 6 serving(s)

Number Of Ingredients 10

1 tablespoon olive oil
3 lbs skinless salmon fillets
salt and pepper
2 medium shallots, chopped
1/4 cup white wine vinegar
1/4 cup white wine
1/2 cup butter, cut into cubes
2 tablespoons chopped parsley
2 tablespoons drained capers
1 tablespoon lemon zest

Steps:

  • Heat oven to 400 degrees.
  • Line a baking sheet with foil; brush with olive oil.
  • Season both sides of the salmon filets with salt and pepper.
  • Bake until salmon flakes easily, about 20 - 25 minutes.
  • Meanwhile in a heavy saucepan, simmer shallots, vinegar and wine until shallots are soft and very little liquid remains.
  • Add the butter and 2 tablespoons water, whisking constantly over high heat until the butter is melted and incorporated.
  • Stir in the parsley, capers and lemon zest.
  • Serve over the salmon.

Nutrition Facts : Calories 457.5, Fat 27.6, SaturatedFat 11.9, Cholesterol 145.3, Sodium 392.5, Carbohydrate 1.5, Fiber 0.2, Sugar 0.2, Protein 47

SEARED SALMON WITH RAISIN AND CAPER BUTTER



Seared Salmon with Raisin and Caper Butter image

Provided by Paul Flynn

Categories     Food Processor     Fish     Herb     St. Patrick's Day     Raisin     Salmon     Capers

Yield Makes 8 servings

Number Of Ingredients 12

For butter
1/4 cup raisins
1 stick Irish butter such as Kerrygold, softened*
1/3 cup capers
Grated zest of 1 lemon
1 tablespoon chopped chives
For salmon
8 (6-ounce) salmon fillets, preferably wild
2 teaspoons kosher salt
1 teaspoon freshly ground black pepper
2 tablespoons vegetable oil
*Available at specialty foods shops. If unavailable, substitute regular unsalted butter and add 1 teaspoon kosher salt.

Steps:

  • Make butter:
  • In small bowl, combine raisins and 1/2 cup hot water. Cover and let soak 2 hours, then drain.
  • In food processor, combine butter, raisins, capers, and lemon zest and pulse until well combined. Stir in chives. Transfer to large sheet of wax paper and roll into 6-inch-long log. Wrap in wax paper and refrigerate at least 1 hour to allow flavors to develop.
  • Make salmon:
  • Season salmon fillets with salt and pepper. In 12-inch nonstick skillet over moderately high heat, heat 1 tablespoon oil until hot but not smoking. Add 4 fillets, skin-sides-up, and sear until undersides are well browned, about 4 minutes. Turn fillets over and sear until just cooked through, 3 to 4 minutes more. Transfer to serving platter and keep warm. Wipe pan clean, heat remaining 1 tablespoon oil, and repeat with remaining 4 fillets.
  • Slice log of butter into 8 coins. Top each salmon fillet with 1 coin and serve immediately.

LEMON CAPER BUTTER SAUCE



Lemon Caper Butter Sauce image

This simple lemon caper butter sauce is the perfect accompaniment to sauteed sole.

Provided by Chef John

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Time 15m

Yield 1

Number Of Ingredients 6

1 tablespoon capers
½ teaspoon butter
2 lemons, juiced
salt and ground black pepper to taste
2 tablespoons cold butter
1 teaspoon chopped fresh savory

Steps:

  • Crush capers in a small bowl with the back of a spoon.
  • Melt 1/2 teaspoon butter in a skillet over medium-high heat until the butter foams and is golden; saute capers until fragrant, about 15 seconds. Add lemon juice, bring to a simmer, and cook, stirring frequently, until liquid is reduced by one-third, 1 to 3 minutes. Season with salt and pepper. Remove from heat.
  • Stir cold butter and savory into lemon mixture, stirring constantly until butter is completely melted and sauce is shiny and thick, about 1 minute.

Nutrition Facts : Calories 269.1 calories, Carbohydrate 24.6 g, Cholesterol 66.4 mg, Fat 25.8 g, Fiber 10.9 g, Protein 3.2 g, SaturatedFat 16 g, Sodium 594.7 mg, Sugar 0.1 g

Tips:

  • For a more intense flavor, use freshly squeezed lemon juice.
  • If you don't have capers, you can substitute chopped olives or pickles.
  • Be careful not to overcook the asparagus, as it should still be slightly crisp.
  • If you don't have white wine, you can use dry vermouth or chicken broth.
  • Serve the salmon with roasted vegetables or a side salad for a complete meal.

Conclusion:

Lemon salmon with capers and asparagus is a flavorful and easy-to-make dish that is perfect for a weeknight dinner. The combination of bright lemon, briny capers, and tender asparagus makes for a delicious and healthy meal. This recipe is also versatile, as it can be served with a variety of sides, such as roasted vegetables, mashed potatoes, or rice. Whether you are looking for a quick and easy weeknight meal or a special occasion dish, lemon salmon with capers and asparagus is sure to please. With its simple ingredients and delicious flavor, this recipe is a winner.

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