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Easy One-Pan Lemon Butter Salmon with Asparagus and Capers

one-pan lemon butter salmon - featured image
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A quick and flavorful one-pan salmon dinner featuring buttery lemon sauce, fresh asparagus, and tangy capers. Perfect for a fuss-free weeknight meal.

Ingredients

Scale
  • 2 salmon fillets (about 6 ounces / 170 grams each, skin-on preferred)
  • 1 bunch fresh asparagus, trimmed and cut into 2-inch pieces
  • 4 tablespoons unsalted butter, divided
  • 3 tablespoons fresh lemon juice (from 1 large lemon)
  • 1 lemon zest (from 1 lemon)
  • 2 tablespoons capers, drained
  • 2 cloves garlic, minced
  • 1 tablespoon olive oil
  • Salt and freshly ground black pepper, to taste
  • 2 tablespoons fresh parsley, chopped (optional garnish)

Instructions

  1. Rinse salmon fillets under cold water and pat dry with paper towels. Trim the asparagus ends and cut into 2-inch pieces. Mince garlic and zest the lemon carefully to avoid the bitter white pith. Set aside.
  2. Generously sprinkle both sides of the salmon with salt and pepper.
  3. Heat 1 tablespoon olive oil in a large skillet over medium-high heat until shimmering but not smoking, about 2 minutes.
  4. Place salmon fillets skin-side down in the pan. Cook undisturbed for 4-5 minutes until the skin is crisp and color changes halfway up the side. Flip gently and cook the other side for 2 minutes. Remove salmon and set aside.
  5. Reduce heat to medium and add 2 tablespoons butter to the same pan. Once melted, add garlic and asparagus. Stir frequently for 3-4 minutes until asparagus is bright green and tender-crisp.
  6. Pour in fresh lemon juice and sprinkle lemon zest and capers over asparagus. Stir well and let the sauce bubble gently for 1-2 minutes.
  7. Nestle salmon fillets back into the asparagus mixture, skin-side up if skin-on. Add remaining 2 tablespoons butter and allow it to melt and mingle with the lemon and caper juices. Spoon some sauce over the salmon.
  8. Cover the pan loosely and cook on low heat for another 3-4 minutes until salmon is opaque and flaky but still moist inside. Test gently with a fork.
  9. Sprinkle chopped fresh parsley over the top for garnish. Serve immediately, spooning buttery caper sauce over salmon and asparagus.

Notes

Pat salmon dry before seasoning for a better sear. Avoid overcrowding the pan to keep skin crispy. Use room temperature fish for even cooking. Add the last butter near the end to create a glossy sauce without burning. Lower heat if butter browns too quickly.

Nutrition

Keywords: salmon, lemon butter salmon, one-pan dinner, asparagus, capers, quick dinner, healthy seafood, weeknight meal

Find it online: https://zoeplate.com/easy-one-pan-lemon-butter-salmon-with-asparagus-and-capers-recipe-for-perfect-weeknight-dinner/