Sheet Pan Salmon Piccata with Copper River Salmon

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

Recipe by Diane Wiese, F/V Martin Is

Sheet Pan Salmon Piccata

Diane Wiese
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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

Instructions
 

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