Best 8 Sandys Salmon With Roasted Asparagus And Lemon Caper Sauce Recipes
## **Indulge in Sandy's Salmon with Roasted Asparagus and Lemon Caper Sauce: A Symphony of Flavors**
Embark on a culinary journey with Sandy's Salmon, a delectable dish where flavors dance harmoniously. Perfectly seared salmon fillets, roasted asparagus spears, and a zesty lemon caper sauce come together to create a symphony of tastes and textures. This recipe promises an explosion of flavors with every bite, making it a perfect choice for a special occasion or an elegant weeknight meal.
**Sandy's Salmon with Roasted Asparagus and Lemon Caper Sauce**
- Preparation Time: 15 minutes
- Cooking Time: 20 minutes
- Total Time: 35 minutes
- Serves: 4
**Ingredients:**
- 1 pound salmon fillets, skin-on
- 1 tablespoon olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
**Roasted Asparagus:**
- 1 pound asparagus spears, trimmed
- 1 tablespoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
**Lemon Caper Sauce:**
- ½ cup mayonnaise
- ¼ cup sour cream
- 2 tablespoons lemon juice
- 1 tablespoon capers, drained
- 1 tablespoon fresh parsley, chopped
**Instructions:**
1. Preheat oven to 400°F (200°C).
2. Season salmon fillets with salt and black pepper.
3. Heat olive oil in a large skillet over medium-high heat.
4. Sear salmon fillets for 3-4 minutes per side, or until golden brown and cooked through.
5. Transfer salmon fillets to a baking dish.
6. Toss asparagus spears with olive oil, salt, and black pepper.
7. Spread asparagus spears around the salmon fillets in the baking dish.
8. Roast in the preheated oven for 10-12 minutes, or until asparagus is tender.
9. While the salmon and asparagus are roasting, prepare the lemon caper sauce by whisking together mayonnaise, sour cream, lemon juice, capers, and parsley in a small bowl.
10. Serve salmon fillets and roasted asparagus immediately, topped with lemon caper sauce.
**Additional Tips:**
- For a crispier salmon skin, sear the fillets for an extra minute or two per side.
- Roast the asparagus until it is slightly charred for a smoky flavor.
- Adjust the amount of lemon juice in the sauce to your desired tanginess.
- Garnish with fresh herbs, such as dill or chives, for a pop of color and flavor.
ROASTED SALMON WITH ASPARAGUS, LEMON AND BROWN BUTTER
Ready in just 15 minutes, this fast dinner combines silky salmon with a vibrant green medley of asparagus and peas. While the fish roasts, the vegetables and sauce come together in one pan on the stovetop. Thinly slicing the asparagus is the trick to maintaining a crisp texture that complements the tender salmon, while bright lemon juice and zingy capers balance the nutty brown butter sauce. Parsley is used here to finish, but dill or tarragon would also be lovely. Leftover vegetables make a fantastic omelet filling the next day.
Provided by Kay Chun
Categories seafood, vegetables, main course
Time 15m
Yield 4 servings
Number Of Ingredients 9
Steps:
- Heat oven to 450 degrees. Rub salmon all over with 1 tablespoon oil and season with salt and pepper. Arrange skin side-down on a rimmed baking sheet and roast until medium, 8 to 10 minutes.
- While the salmon roasts, prepare the asparagus: In a large skillet, heat the remaining 1 tablespoon oil over medium-high. Add asparagus, season with salt and pepper and cook, stirring occasionally, until crisp-tender, about 3 minutes. Transfer asparagus to a plate.
- Reduce heat to medium and add butter to skillet. Cook, stirring, until foam subsides and butter is deep golden brown, 2 to 3 minutes. (Be careful not to burn). Turn off heat and stir in lemon juice, capers, peas, parsley and cooked asparagus. Season with salt and pepper.
- Divide vegetables among plates. Top with salmon and spoon over any remaining pan sauce. Garnish with parsley and serve with lemon wedges.
SALMON SALAD SANDWICHES
These are perfect to pack in your kids' lunch boxes when they can't face another boring sandwich. We love the salmon, cream cheese and dill tucked inside a crusty roll. The carrots and celery add a nice crunch. -Yvonne Shust, Shoal Lake, Manitoba
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 12
Steps:
- In a large bowl, beat the cream cheese, mayonnaise, lemon juice, dill, salt and pepper until smooth. Add the salmon, carrot and celery and mix well. Place a lettuce leaf and about 1/2 cup salmon salad on each bun and top with tomato.
Nutrition Facts : Calories 463 calories, Fat 29g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1158mg sodium, Carbohydrate 28g carbohydrate (5g sugars, Fiber 5g fiber), Protein 25g protein.
ROASTED ASPARAGUS WITH CAPERS AND LEMON
Roasted asparagus gets a boost from capers, lemon juice, and a sprinkling of red-pepper flakes for a subtle kick. We used Frankies Spuntino olive oil.
Provided by Martha Stewart
Categories Food & Cooking Lunch Recipes
Time 25m
Number Of Ingredients 6
Steps:
- Preheat oven to 425 degrees. Arrange asparagus and capers evenly on 2 rimmed baking sheets. Drizzle with oil, turning asparagus to coat. Season with salt, and sprinkle with red-pepper flakes. Roast, shaking sheets once, until asparagus is crisp-tender and golden at the tips, 12 to 16 minutes. Let cool slightly. Serve warm or at room temperature. Garnish with lemon wedges.
ROASTED SALMON AND ASPARAGUS WITH LEMON CAPER SAUCE
Found this fabulous recipe on Dinutrition blog. It is so very delicious & perfect for DH & I
Provided by SB61287
Categories Very Low Carbs
Time 20m
Yield 2 serving(s)
Number Of Ingredients 9
Steps:
- Preheat the oven to 450°F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.
LEMON-ROASTED ASPARAGUS
When it comes to fixing asparagus, I think it's hard to go wrong. The springy flavors in this easy recipe burst with every bite. -Jenn Tidwell, Fair Oaks, California
Provided by Taste of Home
Categories Side Dishes
Time 20m
Yield 8 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 425°. Place asparagus in a greased 15x10x1-in. baking pan. Mix remaining ingredients; drizzle over asparagus. Toss to coat. Roast until crisp-tender, 8-12 minutes.
Nutrition Facts : Calories 75 calories, Fat 7g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 154mg sodium, Carbohydrate 3g carbohydrate (1g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges
SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE
Make and share this Salmon w/ roasted Asparagus & Lemon-Caper Sauce recipe from Food.com.
Provided by Sue Freeman
Categories Vegetable
Time 30m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Whisk first 6 ingredients in small bowl to blend.
- Season sauce with salt and pepper.
- Preheat oven to 450 degrees F.
- Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
- Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
- Season with salt& pepper.
- Place salmon on top of the asparagus; season with salt& pepper.
- Roast until salmon is just opaque in center-- about 20 minutes.
- Arrange on serving platter and drizzle with sauce.
ALMOST AUNT SANDY'S SWEET AND SOUR SALMON
All my other relatives served gefilte fish at holiday meals, but not Aunt Sandy. Instead of breaking the fast on Yom Kippur with gefilte fish, kugel and bagels and lox, she made potage Parmentier, pesto pasta salad and, her masterpiece, sweet and sour fish in a shimmering aspic. In my version, I reduced sugar and substituted balsamic for the sharper wine vinegar. I added raisins and sliced lemons, an idea stolen from a similar recipe I found online. I eliminated the peppercorns, which were unpleasant to crunch, adding aromatic thyme instead. Finally, because I didn't want aspic, I substituted prepared fish broth for the mess of boiling bones. The broth was light and refreshing with a gentle acidity that was balanced by the sweetness of the raisins. And the fish was succulent and rich and suffused with flavor.
Provided by Melissa Clark
Categories easy, quick, appetizer
Time 40m
Yield 8 appetizer servings
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. In a large pot, simmer fish broth with garlic, bay leaf and salt for 15 minutes.
- In a 9-by-13-inch baking dish, scatter red onion and half of the thyme. Place salmon on top, skin side down, and season with salt and pepper. Scatter remaining thyme, raisins and lemon on top.
- Stir vinegar and sugar into broth and let simmer for 1 minute to dissolve sugar. Remove garlic and bay leaf from broth; carefully pour broth over fish. Bake for 8 to 10 minutes, until fish is just cooked through to taste. Serve hot, warm or cold, with challah for dipping into broth.
Nutrition Facts : @context http, Calories 207, UnsaturatedFat 4 grams, Carbohydrate 14 grams, Fat 6 grams, Fiber 1 gram, Protein 23 grams, SaturatedFat 1 gram, Sodium 708 milligrams, Sugar 9 grams
SANDY'S SALMON WITH ROASTED ASPARAGUS AND LEMON-CAPER SAUCE
Steps:
- Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. cut three ½-inch-deep slits crosswise in top of salmon. Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in centre, about 20 minutes. Transfer asparagus and salmon to platter. Cut into 4 pieces along slits. Spoon the sauce over the salmon and serve
Tips:
- Choose the right salmon fillet: Look for a fillet that is firm and has a vibrant color. Avoid fillets that are thin or have a lot of white streaks.
- Cook the salmon to perfection: Salmon is best cooked to medium-rare or medium. This will keep the fish moist and flavorful. Overcooked salmon will be dry and tough.
- Roast the asparagus until tender: Asparagus should be roasted until it is tender but still has a slight crunch. Overcooked asparagus will be mushy.
- Make the lemon caper sauce ahead of time: The lemon caper sauce can be made ahead of time and stored in the refrigerator for up to 3 days. This will save you time when you're ready to serve the salmon.
- Serve the salmon immediately: Salmon is best served immediately after it is cooked. This will ensure that the fish is hot and flavorful.
Conclusion:
Sandy's Salmon with Roasted Asparagus and Lemon Caper Sauce is a delicious and easy-to-make meal that is perfect for any occasion. The salmon is cooked to perfection and the roasted asparagus is tender and flavorful. The lemon caper sauce adds a bright and tangy flavor that complements the salmon and asparagus perfectly. This dish is sure to be a hit with your family and friends.
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