We love easy sheet pan seafood dinners, especially mid-week when there's no time to cook but you still want something delicious and impressive. Our sheet pan salmon is made with in-season wild salmon and asparagus, the ideal spring dinner. Recipe by Diane Weise.
INGREDIENTS
- 1 fillet of Wild King Salmon
- 6 ounces butter
- 6 tablespoon capers, rinsed and dried
- 2 fresh lemons, thinly sliced
- Fresh chives, chopped
- 1 bunch of asparagus
- Olive oil
DIRECTIONS
- Melt butter on low heat in a medium saucepan
- Add the capers and juice of the ends of the lemon into the butter
- Trim the asparagus tips and discard
- Toss asparagus in a bit of olive oil
- Place salmon fillet onto the sheet pan and sprinkle with chives
- Arrange the asparagus on the pan around the salmon
- Pour the butter mixture onto the fillet evenly
- Top the fillet with lemon slices
- Sprinkle with salt and pepper generously
- Roast in the oven for 16 minutes at 350°F or until internal temperature at the thickest part of the fish reaches 120°F
- Serve immediately with optional chive flower garnish
SEAFOOD USED IN THIS RECIPE