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Sheet pan salmon and asparagus with lemon caper butter on a rimmed baking sheet

Sheet Pan Salmon and Asparagus

A quick and healthy sheet pan dinner with roasted salmon fillets and asparagus, topped with a rich lemon caper butter. Ready in 20 minutes on one pan.
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Servings: 4 portions
Course: Dinner, Main Course
Cuisine: American
Calories: 525
Ingredients Equipment Method Notes

Ingredients
  

  • 4 tbsp unsalted butter softened to room temperature
  • 4 tsp capers drained, rinsed lightly
  • 1 small lemon zested and juiced, kept separate
  • 1 lb asparagus woody ends trimmed
  • 2 tbsp olive oil
  • 1 tsp kosher salt divided, 1/2 tsp for asparagus, 1/2 tsp for salmon
  • freshly ground black pepper to taste
  • 4 salmon fillets, 6 oz each skin-on or skinless, center-cut preferred

Equipment

  • Rimmed baking sheet
  • Small bowl
  • fork
  • Instant-read thermometer

Method
 

  1. Preheat the oven to 400 degrees F and position a rack in the middle.
  2. In a small bowl, combine the softened butter, drained capers, and lemon zest. Mash together with a fork until well blended.
  3. Arrange the trimmed asparagus on a rimmed baking sheet. Drizzle with olive oil, season with 1/2 teaspoon salt and several grinds of black pepper, and toss to coat. Spread in a single layer around the edges of the pan, leaving the center open.
  4. Pat the salmon fillets dry. Season all sides with the remaining 1/2 teaspoon salt and black pepper. Place skin-side down in the center of the baking sheet. Divide the lemon caper butter evenly over the top of each fillet.
  5. Roast for 10 to 15 minutes, until the asparagus is crisp-tender and the salmon is just cooked through. An instant-read thermometer inserted into the thickest part should read 120 to 130 degrees F for medium-rare.
  6. Squeeze the reserved lemon juice over the salmon and asparagus, add a final crack of black pepper, and serve immediately.

Notes

Pat salmon dry before seasoning for better browning. For well-done salmon, cook to 145 degrees F. Store leftovers in an airtight container for up to 2 days. Reheat gently at 275 degrees F to avoid drying out the fish.
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