🍋 Lemon Roast Salmon with Fennel, Asparagus, and Caper Butter Sauce

A light, elegant dish featuring roasted salmon paired with sweet fennel and tender asparagus, topped with a tangy lemon-caper butter sauce. Perfect for a spring dinner or a healthy gourmet meal.

Great

% Daily Values based on a 2,000 calorie diet

Step 1

Preheat your oven to 200°C (400°F). Line a baking tray with parchment paper.

Step 2

Prepare the vegetables: Toss fennel and asparagus with 2 tbsp olive oil, salt, and pepper. Spread them evenly on the tray.

Step 3

Add the salmon: Place fillets on top of the vegetables. Drizzle with remaining olive oil and sprinkle with salt, pepper, and lemon zest.

Step 4

Roast: Bake for 15–18 minutes, until the salmon is opaque and flakes easily.

Step 5

Make the sauce: While the salmon roasts, melt butter in a small pan over medium heat. Add capers, lemon juice, and garlic (if using). Cook for 2–3 minutes, swirling occasionally.

Step 6

Serve: Arrange the salmon and vegetables on plates. Spoon over the caper butter sauce and garnish with fresh herbs.