brown-butter salmon with tomatoes and capers

Name: brown-butter salmon with tomatoes and capers
Prep time: 15 min
Total time: 15 min
Ingredients: 1.5 lb thick salmon fillet, cut into 4 pieces; 4 tbsp unsalted butter; 1 pint cherry or grape tomatoes; 1 tbsp drained capers; lemon wedges for serving; salt; pepper

5 steps

Prep:15min

FDA recommend salmon at 145. Perfect at 130

Updated at: Thu, 17 Aug 2023 04:06:17 GMT

Nutrition balance score

Good

Glycemic Index

Low

Glycemic Load

Low

Nutrition per serving

Calories432.9 kcal (22%)

Total Fat31.2 g (45%)

Carbs3.8 g (1%)

Sugars2.3 g (3%)

Protein35.4 g (71%)

Sodium367.6 mg (18%)

Fiber1.3 g (5%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1.5 lbsalmon fillet

thick, cut into 4 pieces

4 Tbspunsalted butter

1 pintcherry tomatoes

or grape

1 Tbspdrained capers

Instructions

Step 1

Heat the oven to 475°F.

Step 2

Put the butter and a sprinkle of salt and pepper in a large skillet over medium-high heat. When the foam subsides, add the salmon and sprinkle with salt and pepper.

unsalted butter4 Tbsp

salt

pepper

Step 3

Cook, undisturbed, until the salmon sizzles and the butter darkens, 2 to 3 minutes. Scatter the tomatoes and capers around the fish and transfer the pan to the oven.

cherry tomatoes1 pint

drained capers1 Tbsp

Step 4

Roast without turning until the salmon browns on top and the inside is as cooked as you like (you've got to peek between the flakes with a knife to check), 3 to 8 minutes. (If you'd rather they be opaque all the way through, then leave in the oven for up to 8 minutes. Just don't overcook them or they'll be dry.)

Step 5

Serve the salmon steaks with the tomato-caper sauce spooned on top, passing the lemon wedges at the table.