Roasted Salmon With Asparagus, Lemon and Brown Butter
- Total Time
- 15 minutes
- Rating
- Notes
- Read community notes
Advertisement
Ingredients
Yield:4 servings
- 4(6-ounce) skin-on salmon fillets
- 2tablespoons extra-virgin olive oil
- Kosher salt and pepper
- 1pound asparagus, tough stems trimmed, stalks sliced ¼-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
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
557 calories; 41 grams fat; 13 grams saturated fat; 0 grams trans fat; 15 grams monounsaturated fat; 8 grams polyunsaturated fat; 8 grams carbohydrates; 4 grams dietary fiber; 3 grams sugars; 39 grams protein; 780 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
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.
- Step 2
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.
- Step 3
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.
- Step 4
Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
Private Notes
Leave a Private Note on this recipe and see it here.
Cooking Notes
Barbara
I cook asparagus with a teaspoonful of water in the microwave on high for one minute and it is tender-crisp every time. The butter sauce, if desired, could be added afterward.
Martha
Roasted the asparagus along with the salmon. Added butter to the drippings the the rest after the butter browned for the sauce. Easy and repeat worthy for a week night dinner.
Anita
We found this greasy with the amount of butter called for. Next time I’ll skip the butter and after sautéing the asparagus I’ll make a pan sauce with stock or wine plus the lemon juice and capers, which were delicious over the asparagus. And more sauce would be welcome over the bland salmon.
sheila w
I made this last night and I’m pleasantly surprised to see it featured this morning. My method was a little different. As a solo cook I have to find alternative ways to cook one portion. My go to favorite is to make aluminum pockets. I put the salmon and asparagus in a pocket, brushed with EVOO and S&P. Baked at 400 for 8 minutes. Meanwhile added a knob of butter to a small pan and heated on medium high until brown and nutty. Pour the butter over the salmon and veg. Delish and minor cleanup.
Magda
This time of year, I substitute tender hosta shoots for asparagus. They add a slightly deeper note.
susan
Agree with other comments; it was a lot of butter. Next time I make it, I want more lemon flavor, so I might add some very fine zest. I served it with some lightly dressed salad. It was a hit.
Kim
My asparagus went bad so I subbed green beans and this was still very good
ron
Cut the butter in half. It was plenty.
Cordel
I keep brown butter in the fridge; it lasts pretty much forever, because dinner-making time is not the time to be keeping an eye that the browning butter does not burn. That way you can skimp on the butter, but add more if you need to. One of the things I like about brown butter is that it takes so very little to flavour the vegetables. The capers are a genius touch adding so much flavour.
Chris
I had some char on hand, so decided to try this recipe with it— so glad I did. I followed the recipe pretty closely, but made more vegetables. I also added more lemon juice and added some of the zest from the lemon to the veggies and sprinkled some on top of the fish (we like things tart). My husband gave this two thumbs up. I appreciated how quickly I could put together a tasty, healthy meal.
Jo L.
I left the asparagus whole and cooked them using a method I believe I learned from the Times years ago--melt about 1 T. butter over medium high. When it starts to sizzle, add asparagus. Shake the pan to coat, reduce the heat to a constant very low-level sizzle, shaking occasionally. Takes about 10-20 minutes, depending on thickness, and works so well with those fat stalks that I now look for them. Removed them from the pan when the salmon was ready, made the sauce in that pan, et voila.
Susan
I made this with halibut. It was sensational!
FH Cyclist
Made as written. Very good & easy, BUT, seasoning hard to get right. My dish needed > salt, pepper & lemon. Will add more next time. Thought would sauté salmon rather than roasting it but decided to roast. May try sautéing it in the future. Also will sauté asparagus for 4 min - my pan & induction cooktop showed it needed it. Leftovers will b xcllnt base for a meal salad.
Jordan in Miami
This is absolutely, succulently, lick your fingers delicious. Took others advice and roasted the asparagus with the salmon, first tossing both with olive oil & s&p; skinny asparagus cooks just enough in 8 minutes. Like to roast some potatoes (cut up, also tossed in olive oil etc) too. I think it’s just the right amount of butter for a sauce, but maybe that accounts for the finger-licking. New favorite summer dinner.’
Betsyr
Fast and delicious, especially with fresh herbs from the garden. My asparagus were fairly thick, which turned out to work really well with this. I added extra peas and capers, and made with baby new potatoes. I used some of the butter and herbs (and added finely chopped scallions) for the potatoes and it all went great together.
Jordan in Miami
This is scrumptious. I took others’ advice to roast the asparagus with the salmon, adding oil & S&P right on the sheet pan. Eight minutes in the oven cooks both perfectly. Otherwise followed the recipe. I didn’t find it too much butter at all. The combination of savory brown butter, soft-crunchy asparagus, tender fatty salmon, subtly sweet peas, the salty-acid pop of lemon and capers is delicious. Fast and easy too.
philly girl
Used article char and roasted the asparagus with the fish. Made the sauce in the last few minutes of roasting time, then tossed in the salmon. Used double the lemon. Delish! No one added anything (usually my family hits everything with soy sauce or a spice blend).. amazing!
Jacq
Delicious and a keeper! But 15 minutes was a bit aspirational; took ~30 minutes start to finish.
MamaGab
I found this dish to be light and refreshing - a perfect way to showcase early spring asparagus. I also halves the butter and added some extra caper/brine for a bit more ‘zing’. Next time I will also use a bit of lemon zest. I had a large piece of salmon (about 2.5 lbs) so it took much longer than 12 minutes to cook.
Nancy M.
Can't read directions very well and cooked asparagus in butter and oil. Added a shallot with asparagus since I had an extra. Got good reviews from my husband. Was very quick and easy so will definitely make again.
Phoebe Tucson
my daughter and I are loving this, and i wasn’t even planning on cooking tonight. i think slicing up the asparagus on nice diagonals in little pieces is important for getting the veg crisp tender and soaking up the flavors in the final combination. I didn’t have plain frozen peas, just a frozen veggie mix, peas carrots corn green beans. and we only had dried parsley. liberally salted the fish and the asparagus. ate with leftover garlic mashed potatoes. YUM
Claire Duncan
Asperges without garlic? Heaven’s forbid! Add it at the end with the capers so it doesn’t loose its flavor.
The Young Chef
I did what the recipe said to, but I added a bit more lemon juice and did a tiny bit more oil on the salmon. I think it turned out well. Next time I do this I am going to try out adding a bit more of the butter and see how it turns out. The butter did make it greasy though. -TYC
bailey
I opted to roast the asparagus with the salmon and added sliced shallots to that as I happened to have one on hand. As other did, I also added some lemon zest to the butter mix and that really made this pop. I will say that the butter mix was more than enough for the ~2lbs/6 filets I cooked so you can probably cut back on it if you are cooking less than that.
Larissa
This was a delicious and easy meal to make. I modified by cutting the butter in half and doubling the amount of peas.
NanB
Too much butter, not enough lemon. Salmon was good but kind of bland.
nathan
The ratio of salmon to vegetables is way off, either double the vegetables or halve the salmon
mimi
Made as written except being stingy on oil and butter (reduced to 2 tbsp), and adding lemon zest to the sauce. There was not much of sauce as a result but didn’t miss it. Also didn’t want to thaw frozen peas so just threw them in with the asparagus. Turned out a quick and wonderful weeknight dinner! Served w leftover rice but polenta or roasted potatoes may be better?
Private notes are only visible to you.
Advertisement
