Wild Alaskan Sockeye Salmon Recipe With Capers And Red Onion
This 30 minute one-pan wild Alaskan sockeye salmon recipe is perfect for quick weekday meals. Bursting with flavor and healthy seasonal ingredients, this wild sockeye salmon recipe will quickly become a new go-to recipe for your weekly dinner rotation.
Ingredients
Instructions
Preheat oven to 425 degrees F and bring 1 cup of water to boil in a small pot on the stove.
Once water is boiling add rice to the pot and reduce heat to a simmer.
Cook rice for ~30 minutes or until all the water has been absorbed and the rice is soft and fluffy.
Next, line a large baking sheet with tin foil and lightly coat the foil with olive oil before placing the salmon skin side down in the center of the baking sheet.
Place asparagus around the salmon and sprinkle chopped garlic over the asparagus.
Lightly drizzle asparagus and salmon with olive oil, rolling the asparagus over until each stem is lightly coated.
Next, squeeze the juice of one lemon over the salmon and asparagus, and lightly sprinkle with salt and pepper.
Place baking sheet in the oven and cook for ~12-15 minutes, flipping the asparagus halfway through using a metal spatula.
While the salmon and asparagus are cooking, mix together the topping by combining chopped red onion, capers, and olive oil in a small bowl.
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