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
- 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.
- 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.
- Roast the salmon in the preheated oven until medium, 10 to 15 minutes. (I roasted mine for 12 minutes on convection roast.)
- 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.)
- Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- 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).
- Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide rice, if using, and vegetables among plates. Top with salmon and spoon over any remaining pan sauce.
- Garnish with parsley and serve with lemon wedges, as desired.