Pan-fried salmon with potatoes, asparagus, and capers
Description
The dish is prepared without unnecessary complications. Juicy salmon with vegetables and lemon will look beautiful on your holiday table. The finished dish can be served immediately.
Instructions
- 1
Step 1
1. Place the salmon on a baking sheet, brush both sides with 2 tablespoons of olive oil, and season well with salt and pepper. Cut the potatoes in half.
- 2
Step 2
2. Mix the potatoes with 2 tablespoons of olive oil and season well with salt and pepper. Place them cut-side down on the second baking sheet. Toss the asparagus with the remaining tablespoon of oil and season well with salt and pepper.
- 3
Step 3
3. Place the baking sheet with potatoes on the lower rack and the baking sheet with salmon on the upper rack in a cold oven, then heat the oven to 200 degrees. Bake until the salmon is browned, about 25 minutes, and the potatoes turn golden, about 30 minutes. Transfer the salmon to a large serving dish, add asparagus to the baking sheet where the salmon was cooked, and continue baking together with the potatoes until the asparagus turns bright green and becomes tender, 5 to 8 minutes depending on thickness.
- 4
Step 4
4. Meanwhile, mix olive oil, parsley, dill, capers, juice, thinly sliced green onion, and lemon zest in a small bowl, set aside.
- 5
Step 5
5. Slice the lemon into wedges. Before serving, drizzle the salmon with the lemon mixture, garnish the dish with parsley, dill sprigs, and lemon wedges. Place the potatoes and asparagus on the plate with the salmon. Serve immediately.