Sheet Pan Salmon Piccata with Copper River Salmon

by | Jun 15, 2021 | Dinner, Recipes | 0 comments

Recipe by Diane Wiese, F/V Martin Is

Diane Wiese

Sheet Pan Salmon Piccata

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Ingredients Method

Ingredients
  

  • 1 fillet Copper River salmon (or 1 portion pack per person)
  • 6 oz butter
  • 6 tbs capers, rinsed and dried
  • 2 fresh lemons, thinly sliced
  • fresh chives, chopped
  • 1 bunch asparagus 
  • olive oil

Method
 

  1. Melt butter on low heat in a medium saucepan
  2. Add the capers and juice of the ends of the lemon into the butter
  3. Trim the asparagus tips and discard and toss asparagus in a bit of olive oil
  4. Place salmon onto the sheet pan and sprinkle with chives and a pinch of salt
  5. Arrange the asparagus on the pan around the salmon
  6. Pour the butter mixture onto the salmon evenly
  7. Top the salmon with lemon slices
  8. Sprinkle with salt and pepper generously
  9. Roast in the oven for 16 minutes at 350°F or until internal temperature at the thickest part of the fish reaches 120°F
  10. Serve immediately with optional chive & flower garnish