Sheet Pan Salmon with Capers & Lemon

1/3 cup chopped capers

2 tablespoons thyme leaves

1 teaspoon lemon zest

2 tablespoons freshly squeezed lemon juice

1/4 cup olive oil, divided

6 salmon fillets (approx. 800 g total)

1 lb asparagus, trimmed

1 pinch each of salt and pepper

4 russet potatoes, thinly sliced

2 cloves of garlic, minced

1 lemon, thinly sliced

 

Preheat oven to 425°F. In large dish, combine capers, thyme, lemon zest and juice and 1⁄4 cup olive oil. Add salmon and coat well with caper mixture; set aside. In large bowl, toss asparagus with 1 T. olive oil; season with salt and pepper and set aside. In large bowl, toss potatoes with garlic and remaining 2 T. olive oil; season with salt and pepper. On baking sheet, arrange potatoes in a layer over two-thirds of the sheet. Place salmon on potatoes; top with caper mixture and lemon slices. Place asparagus on empty side of baking sheet and bake for 15 minutes. Test Kitchen Tip: Feel free to swap in your favorite sustainable fish for this recipe. You will have to adjust your cooking time depending on the thickness of your fillets.