Lemon Caper Salmon Recipe

Cooking Instructions

1. 1

   Prepare the Potatoes

   Preheat your oven to 400°F (200°C). Wash and halve the fingerling potatoes. Toss them with olive oil, salt, and pepper, then spread them on a baking sheet. Roast in the oven for about 25-30 minutes until golden and tender.

2. 2

   Cook the Zucchini

   While the potatoes are roasting, slice the zucchini into thin rounds. Heat a grill pan over medium-high heat, add a little olive oil, and grill the zucchini for about 3-4 minutes on each side until tender and charred. Remove from heat and set aside.

3. 3

   Sear the Salmon

   In a large skillet, heat 2 tablespoons of olive oil over medium-high heat. Season the salmon fillets with salt and pepper. Once the oil is hot, add the salmon fillets skin-side down. Cook for about 4-5 minutes on each side until they are golden brown and cooked through. Remove from the skillet and set aside.

4. 4

   Make the Butter Lemon Caper Sauce

   In the same skillet, reduce the heat to medium, add the butter and let it melt. Stir in the lemon juice and capers, cooking for another 2-3 minutes until everything is combined and slightly thickened.

5. 5

   Serve

   On each plate, place a portion of the roasted fingerling potatoes, grilled zucchini, and top with a salmon fillet. Drizzle the lemon caper sauce over the salmon and serve immediately.