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Kitchen Test - Sockeye Salmon and Asparagus with Lemon Caper Sauce

Michelle Lee

This dish, while quick and easy, is colorful and just lovely. It would be wonderful for a festive spring brunch or Mother's Day celebration! By roasting the salmon directly on the asparagus spears, you impart a bit of that rich, classic flavor of Wild Alaskan Sockeye to your veggie (feel free to substitute other healthy greens). The lemon and caper sauce, inspired by a recipe in Bon Appétit magazine, is much lighter than a more traditional beurre blanc sauce, but it still captures the brightness of the lemon and the delightful tang of capers. You can make this meal a bit more filling by adding a hearty whole grain, such as a wild rice blend or quinoa.

Kitchen Test - Sockeye Salmon and Asparagus with Lemon Caper Sauce

Prep Time: 10 minutes | Cook Time: 15 minutes | Total Time: 25 minutes
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Ingredients

  • 2 portions Vital Choice wild salmon (6 ounces), thawed
  • 1 tablespoon Vital Choice organic extra virgin olive oil, plus extra to coat asparagus
  • 1 tablespoon minced shallot
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon drained capers, roughly chopped
  • ½ pound asparagus, trimmed
  • Salt and pepper to taste
  • 2 teaspoons fresh dill, minced
  • Lemon zest to garnish

Instructions

  1. Preheat the oven to 450º F.
  2. Whisk together olive oil, shallot, lemon juice and capers and set aside. You can make this a few hours ahead if you like and refrigerate. If you're using zest as a garnish, be sure to zest your lemon before you halve and juice it.
  3. Trim asparagus as needed and toss with olive oil, salt and pepper to coat and arrange in a single layer on a roasting pan.
  4. Pat salmon portions dry with a paper towel, season with salt and pepper and arrange on top of the asparagus.
  5. Roast until the salmon is just opaque (or cooked to your ideal level of doneness), 6 to 10 minutes. The asparagus will still be quite crisp – if you prefer it more well-roasted, start roasting it 4 to 6 minutes before adding the salmon to the pan.
  6. To serve, arrange asparagus spears and salmon fillets on the plate, top with sauce and garnish with minced dill and lemon zest.
Serves: Serves 2