Roasted Salmon With Asparagus, Lemon and Brown Butter

Roasted Salmon With Asparagus, Lemon and Brown Butter is an excellent easy recipe. Obviously it is best in the Spring when Asparagus is at its peak flavor.

We started with a White Nectarine Salad with Spec and Almonds. 

Roasted Salmon With Asparagus, Lemon and Brown Butter

New York Times

 

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.

 

Ingredients

 

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

½      cup thawed frozen peas

¼      cup coarsely chopped parsley, plus more for garnish

 

Preparation

 

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.

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.

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.

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