Roasted Salmon with Lemon-Brown Butter Asparagus & Peas

This dish is a fresh and healthy springtime meal. It was also very quick and easy to prepare. I served the salmon and vegetables over rice, making it a complete meal.

This recipe was adapted from The New York Times, contributed by Kay Chun. I used Meyer lemons and modified the method and proportions. Nice.

Yield: Serves 4 to 6

  • 2 pound salmon fillet, with or without skin (I used skinless)
  • 3 T extra-virgin olive oil, divided
  • Kosher salt and freshly ground black pepper
  • 2 to 2 1/4 pounds asparagus, tough stems trimmed, stalks sliced 1/4-inch-thick on a slight bias (leave tips whole)
  • 6 T unsalted butter
  • 2 to 3 T freshly squeezed lemon juice, to taste, plus wedges for serving (I used Meyer lemons)
  • 3 T drained capers
  • 1 cup frozen peas, thawed
  • 1/4 cup (4 T) coarsely chopped flat leaf parsley, plus more for garnish
  • white Basmati rice, for serving, optional
  1. Heat oven to 450 degrees. (I set my oven to convection roast.) Line a rimmed baking sheet with aluminum foil; lightly coat with cooking oil spray.
  2. Arrange the salmon “skin side-down” on the baking sheet. Rub the top surface of the salmon with 1 tablespoon of oil and season with salt and pepper.
  3. Roast the salmon in the preheated oven until medium, 10 to 15 minutes. (I roasted mine for 12 minutes on convection roast.)
  4. While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 2 tablespoons of oil over medium to medium-high heat. (I used a 14-inch stainless steel skillet.)
  5. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
  6. Reduce heat (if set to medium-high) 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).
  7. Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
  8. Divide rice, if using, and vegetables among plates. Top with salmon and spoon over any remaining pan sauce.
  9. Garnish with parsley and serve with lemon wedges, as desired.

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Roasted Salmon with Lemon-Brown Butter Asparagus & Peas

  1. Mom

    A perfect recipe for Friday. 🙏 Josette.

  2. jessicanadelson

    Yum. Fresh and perfect for spring!

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

Enter your email address to follow this blog and receive notifications of new posts by email.

Join 1,316 other followers

Recipe Categories

my foodgawker gallery
my photos on tastespotting

Top Posts & Pages

Churro Cupcakes with Cinnamon Cream Cheese Frosting
Ravneet Gill's Perfect Chocolate Chip Cookies
One-Pot Crispy Gnocchi with Burst Tomatoes & Fresh Mozzarella
Poblano, Black Bean & Cheese Enchiladas
Ina Garten's Caramelized Onion, Tomato & Goat Cheese Tarts
Bread Machine Brioche
Roasted Chicken Thighs with Cauliflower & Cilantro-Yogurt Sauce
Rick Bayless' Classic Mexican Fried Beans with Onions & Garlic
Ottolenghi's Chicken with Caramelized Onions & Cinnamon-Cardamom Rice
Portuguese Rolls
Foodista Food Blog of the Day Badge
%d bloggers like this: