Stumped on what to make for Easter? I got you. This slow butter roasted lemon caper salmon is ridiculously easy to make, scalable, and won’t have you hovering in the kitchen the entire day. Served with roasted vegetables over a bed of farro, people might think you put in more work in than you actually did.
*This post is sponsored by Secret Island, as always, all thoughts and opinions are my own. Thank you for your support!
What is this about slow roasting?
My last salmon recipe calls for the filets to be roasted at 400 degrees for 9-10 minutes. I cook salmon like this all the time, and the outcome, delicious. This recipe however brings it way down, to 200 degrees for 30-40 minutes. The result? A more even cooked filet. Tender melt in your mouth texture. Even more so the fish has just cooked in a super buttery, briny, lemon sauce so you can only imagine the flavor. The one caveat to this method of cooking is you lose the crispy skin, however cooking salmon for 9 minutes at 400 degrees doesn’t give you that super crispy skin either. If you want that crispy salmon skin shave off 5 minutes and broil for 30-45 seconds at the end.
If you missed my last salmon post, Cilantro Chimichurri Salmon Bowl, then you might have missed me rave about Secret Island. Secret Island makes buying and eating sustainable salmon accessible to all. Their salmon, caught off the coast of Patagonia in Southern Chile is flash-frozen at peak freshness. What does that mean for you? This not only means that each filet is fresh and delicious, but also packed with Omega-3 fatty acids, and high levels of Vitamin D. Secret Island is also certified BAP (Best Aquaculture Practices) which addresses sustainability across environmental, social, food safety, and animal health and welfare every step of the way.
Truthfully my favorite part about Secret Island is the fact that I can get delicious pre portioned 6oz salmon filets to my door, ready to cook. No more drives to the supermarket, buying questionable fish. And the taste? Some of the best I’ve had.
Learn more about the company, or even place an order on their site SecretIslandSalmon.com. To save 10% off use my code BOLD10 at checkout!!
What You’ll Need For Lemon Caper Salmon
- Salmon – 6 oz filets.
- Butter – Melted.
- Lemons – Fresh, juiced.
- Assorted Vegetables – In this recipe I used a mix of tri-colored carrots, asparagus ( because not only are they in season, but they pair so nicely with salmon), and leeks.
- Pearled Farro– Or another grain.
- Olive Oil
Literally that is it, talk about a minimal ingredient, stress free Easter dinner/lunch.
So delicious you will make it year round.
A Few Tips
- This recipe calls for 2 different temperatures to cook the vegetables and salmon, which I know could be annoying. Roast the vegetables first at the high 400 degrees, then cool down your oven to 200 for the salmon. Easy way to do this is to open the oven door and release some heat, but don’t leave the oven unattended during that time! The recipe below also calls to warm up the vegetables with the salmon for the last few minutes. This is optional, personally I like my roasted veggies at room temp.
Lemon Caper Salmon
Lemon Caper Salmon
- 4 6oz salmon filets
- 4 tbsp butter melted
- 3 tbsp capers
- 1 lemon juiced
Roasted Vegetables + Farro
- 1 cup Farro
- 10-12 tri-colored carrots stems cut, cut lengthwise if large
- 3 leeks cleaned, cut lengthwise in 2 inch pieces
- 1 bunch asparagus ends cut
- Prepare farro as per instructions on package.
- Preheat oven to 400 degrees. Clean, and cut vegetables. On a large sheet tray add vegetables + 1 tbsp of olive oil, and a generous pinch of salt. Toss to coat the vegetables. Roast for 20-25 minutes until desired doneness.
- Let your oven come down to 200 degrees. (*hack! open the oven door for a few minutes to speed up the process)
- On a baking tray at salmon, skin side up. Add melted butter, capers, lemon juice, and a pinch of salt. Roast on 200 degrees for 30-40 minutes until desired doneness. *always check the temp of the fish to be sure, USDA recommends salmon cooked to 145°. In the last 5-10 minutes of cooking pop the vegetables back in to warm them up.
- Serve fish over bed of farro with vegetables and enjoy!