The classic pairing of dill and roasted salmon gets an upgrade with a tangy mustard-caper sauce.
Roasted Salmon & Asparagus with Dill-Mustard Sauce
Rated 2.0 stars by 3 users
Category
Salmon/Dinner
Servings
4
Prep Time
20 minutes
Cook Time
25 minutes
The classic pairing of dill and roasted salmon gets an upgrade with a tangy mustard-caper sauce.
KnowSeafood
Ingredients
12 ounces baby potatoes, halved
4 tablespoons olive oil, divided
¾ teaspoon salt, divided
½ teaspoon ground pepper, divided
1 bunch asparagus (about 1 lb.), trimmed
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4 Salmon Fillets (6oz each)
4 sprigs fresh dill plus 1/4 cup chopped, divided, plus more for garnish
1 whole lemon, sliced, plus 2 Tbsp. lemon juice, divided
1 large shallot, finely chopped
3 tablespoons Dijon mustard
1 tablespoon capers, rinsed
Directions
Preheat oven to 425 degrees F.
Combine potatoes, 1 Tbsp. oil, and 1/4 tsp. each salt and pepper in a medium bowl; stir until evenly coated. Spread on a large rimmed baking sheet. Roast for 10 minutes.
Meanwhile, toss asparagus with 1 Tbsp. oil and 1/4 tsp. salt in the medium bowl. After the potatoes have roasted for 10 minutes, remove from oven. Stir the potatoes and add the asparagus in an even layer. Nestle salmon pieces among the vegetables. Sprinkle the salmon with the remaining 1/4 tsp. salt and top with dill sprigs and lemon slices.
Continue roasting until the vegetables are tender and beginning to brown and the salmon flakes easily with a fork, about 10 minutes more.
Meanwhile, heat the remaining 2 Tbsp. oil in a small skillet over medium heat. Add shallot and cook, stirring, until just beginning to brown, about 3 minutes. Whisk in mustard, capers, lemon juice, and the remaining 1/4 tsp. pepper; heat through. Stir in chopped dill.
Discard the lemon slices and dill sprigs. Serve the salmon and vegetables with the dill sauce and garnish with additional fresh dill, if desired.
Recipe Note
Recipe via Eating Well
