![\"\"](\"https:\/\/pcgirl.net\/recipes\/wp-content\/uploads\/2020\/05\/SHEET-PAN-SALMON-WITH-CAPERS-LEMON.jpg\")
<\/p>\nSheet Pan Salmon with Capers & Lemon<\/p>\n
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1\/3 cup chopped capers<\/p>\n
2 tablespoons thyme leaves<\/p>\n
1 teaspoon lemon zest<\/p>\n
2 tablespoons freshly squeezed lemon juice<\/p>\n
1\/4 cup olive oil, divided<\/p>\n
6 salmon fillets (approx. 800 g total)<\/p>\n
1 lb asparagus, trimmed<\/p>\n
1 pinch each of salt and pepper<\/p>\n
4 russet potatoes, thinly sliced<\/p>\n
2 cloves of garlic, minced<\/p>\n
1 lemon, thinly sliced<\/p>\n
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Preheat oven to 425\u00c2\u00b0F. In large dish, combine capers, thyme, lemon zest and juice and 1\u00e2\u0081\u201e4 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.<\/p>\n","protected":false},"excerpt":{"rendered":"
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\u00c2\u00b0F. In large dish, combine capers, thyme, lemon zest and juice and 1\u00e2\u0081\u201e4 cup…<\/p>\n