Lemon Dill Salmon with Capers and Asparagus Recipe

What’s Up, Hungry People

If you asked me to give you all the flavors of springtime in one dish, this would be it! Fresh salmon fillets, lightly marinated with lemon and dill and served over roasted asparagus – it’s the perfect transitional dish between spring and summer.

Asparagus is perfect with salmon because they have very similar cooking times – which means when the asparagus is tender and juicy, the salmon is just touching on well-done.

Local Flavor Twist

I served my asparagus and salmon on a bed of lemon and dill Ohio City Pasta, which is a local favorite of mine. I used the juices from the pan to lightly sauce the noodles, adding an extra burst of flavor.

Plus, the whole dish is actually pretty healthy so you can go back for seconds, guilt-free.

Here’s What You Need

• Salmon fillets: Tender and flavorful, perfect for absorbing the marinade.
• Lemons: Adds bright citrus flavor; one juiced, one sliced for garnish.
• Hot honey: Balances the tartness of the lemon with a touch of sweetness.
• Capers: Brings a tangy, salty bite to complement the fish.
• Fresh dill: Adds a fresh, herbaceous note that pairs well with the salmon.
• Red pepper flakes: Provides a mild heat that contrasts nicely with the other flavors.
• Liquid smoke: Adds a subtle smoky flavor to the marinade.
• Asparagus: Roasts to tender perfection alongside the salmon.
• Sweet bell pepper: Adds color and a sweet, mild flavor.
• Garlic: Minced for a savory depth in the vegetable mix.
• Onion powder: Provides a mild, sweet onion flavor.
• Garlic powder: Enhances the garlic flavor without overwhelming the dish.
• Olive oil: Helps to roast the vegetables and adds a rich flavor.
• Salt and pepper: Essential for seasoning and balancing the flavors.
• Cooked pasta: Serves as the base, soaking up the delicious juices.

Let’s Cook

First up, let’s get that salmon marinating. In a small bowl, whisk together the juice of one lemon, hot honey, capers, fresh dill, red pepper flakes, and a touch of liquid smoke. Pour this delicious mixture over your salmon fillets and let them soak up the flavors at room temperature for about 30 minutes.

Prep the Veggies

While the salmon is marinating, preheat your oven to 400°F. Trim the ends off your asparagus and spread the stalks out in a single layer on a large baking sheet. Scatter the chopped sweet bell pepper and minced garlic over the asparagus. Drizzle everything with olive oil, then sprinkle on some onion powder, garlic powder, salt, and pepper. Use tongs to toss everything together until it’s all evenly coated.

Roast and Bake

Place your marinated salmon fillets, skin-side down, right on top of the asparagus. Pour any remaining marinade over the entire pan so the capers and dill are evenly distributed. Pop it in the oven and bake for 15-20 minutes. You’re looking for the asparagus tips to be crisp and the salmon to flake easily with a fork.

Cook the Pasta

While the salmon and asparagus are in the oven, boil your favorite pasta according to the instructions on the box.

Serve and Enjoy

Once everything is cooked, take the salmon and asparagus out of the oven and plate them immediately. Pour the reserved pan juices over your cooked pasta for an extra burst of flavor. Serve the pasta alongside the salmon and asparagus.

Tips for Perfect Lemon Dill Salmon with Capers & Asparagus

• Marinating Time: Let the salmon marinate for at least 30 minutes to allow the flavors to penetrate the fish. If you’re short on time, even 15 minutes can make a difference.
• Oven Temperature: Preheat your oven to 400°F. This ensures that the salmon cooks evenly and the asparagus roasts to a perfect tender-crisp texture.
• Even Coating: When tossing the asparagus and bell peppers with olive oil and seasonings, make sure everything is well coated. This helps in achieving uniform roasting and flavor.
• Check for Doneness: Salmon is done when it flakes easily with a fork. Avoid overcooking to keep it moist and tender. The asparagus should be tender but still slightly crisp at the tips.
• Pasta Tips: Use the pan juices to lightly sauce the pasta. This ties all the flavors together and makes the dish more cohesive. You can use any pasta you like, but a lighter one like angel hair or fettuccine works best.
• Serving Suggestion: Serve immediately for the best taste. If you need to keep it warm, tent it with foil but avoid sealing it tightly to prevent steaming and overcooking.

After you’ve tried this lemon dill salmon with capers and asparagus, you’ll understand why it’s a spring favorite. The combination of tender salmon, fresh herbs, and perfectly roasted asparagus creates a light yet satisfying meal. Adding lemon and dill Ohio City Pasta takes it up a notch with an extra layer of flavor. Plus, using the pan juices to sauce the pasta means nothing goes to waste. Whether you’re looking for a healthy weeknight dinner or a dish to impress guests, this recipe has you covered. Give it a try, and you might just find yourself going back for seconds.

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