Lemon Butter Salmon With Capers and Asparagus

Total Time
Prep 20 mins
Cook 30 mins

This is a very easy, and tasty dish to make for company or a simple dinner at home. The presentation is great for company! I made this for Mother's Day and it was a big hit! My Husband made some garlic mashed potatoes for a side dish, but it would also go good with rice as well.

Ingredients Nutrition


  1. Preheat oven to 400 degrees.
  2. Line a large casserole dish with foil (3 qt Rectangle).
  3. Brush bottom and sides of foil with Olive Oil.
  4. Cut Salmon into 6 equal pieces.
  5. Salt and pepper both sides of salmon fillets.
  6. Arrange salmon in the center of baking dish, leaving room around the edges.
  7. Wash Asparagus, and arrange around the edges of the dish.
  8. Bake 20-25 minutes until salmon is opaque and flakes easily.
  9. In a saucepan, simmer shallots, wine, and vinegar until shallots are soft.
  10. Add the butter, and 2 Tbsp water and stir until melted and smooth.
  11. Stir in Capers, Lemon Juice, Zest, and Parsley.
  12. Pour over salmon and serve.
Most Helpful

Great recipe. I actually took a shortcut and just put the sauce ingredients in the pan with the salmon and asparagus. I am not rating because I used green onions for shallots and lime for lemon, skipped the butter entirely, and also did not add the vinegar mainly since I was not having butter. In spite of all of that, it was still wonderful (hard not to be, with the flavors involved), and I think this is the best I've ever done with getting my asparagus to exactly the right level of crisp-tender. This was also very easy and quick to put together on a weeknight. I served it with salad and quinoa (which I did in the rice cooker), so it really was a lot of bang for my relatively minimal effort. Thanks.

5 5

My husband and I absolutely love this recipe and have made it several times!

5 5

Mmmmm....salmon and asparagus and capers and lemon and butter and shallots and wine, oh my! That just about says it all, Mrs. Cavanar, and thnx for sharing your recipe. Made for PAC Fall 2009.