Lemon-Caper Salmon with Asparagus

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Pan-seared salmon fillets with a bright lemon-caper sauce and perfectly roasted asparagus for an elegant yet simple dinner. This mediterranean-inspired seafood (low carb) ready in about 25 minutes pairs salmon fillets, asparagus, olive oil for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 360 calories and feeds 2, so it slots cleanly into a low-carb week and pairs well with cauliflower rice or roasted green vegetables. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

★ 4.3 (11 ratings) Prep: 10 min Cook: 15 min Serves 2 Mediterranean cuisine 360 cal/serving
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Ingredients

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Instructions

  1. Step 1: Preheat oven to 425°F (220°C). Toss 1 bunch trimmed asparagus with 1 tbsp olive oil, 1/4 tsp salt, and 1/8 tsp black pepper on a baking sheet; roast for 12 minutes until tender and slightly browned at the tips.
  2. Step 2: Pat 1 lb salmon fillets dry with paper towels, then season with 1/2 tsp salt and 1/4 tsp black pepper on both sides.
  3. Step 3: Heat 1 tbsp olive oil in a large ovenproof skillet over medium-high heat; place salmon skin-side down and cook for 4 minutes until skin is crisp, then flip and cook for 3 more minutes.
  4. Step 4: Transfer the skillet to the oven and bake for 5 minutes until salmon reaches 125°F (medium-rare), then remove from oven.
  5. Step 5: Add 2 tbsp drained capers and 1/4 cup white wine to the skillet, scraping up browned bits; simmer for 2 minutes until slightly reduced, then stir in 1 sliced lemon and 2 tbsp chopped fresh dill, cooking for 1 minute more until sauce is glossy and coats the back of a spoon.

Frequently asked questions

How long does Lemon-Caper Salmon with Asparagus take to make?

Total time is about 25 minutes (10 min prep + 15 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.

How do I store leftover Lemon-Caper Salmon with Asparagus?

Refrigerate in a covered airtight container for up to 3–4 days (FDA FoodKeeper guideline for cooked fish). Store any fresh salsa or citrus-based garnish in a separate container — it keeps for up to 2 days. Freeze cooked fish (without fresh garnishes) for up to 3 months; thaw overnight in the fridge and reheat gently at 275°F until just warmed through to preserve texture.

Can I substitute ingredients in Lemon-Caper Salmon with Asparagus?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Lemon-Caper Salmon with Asparagus for a different number of people?

The recipe is written for 2 servings. Multiply each ingredient by (your serving target / 2). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

Is Lemon-Caper Salmon with Asparagus low carb?

Yes — this recipe is tagged low carb based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.

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