Salmon with fried asparagus and lemon caper sauce
4 servings
30 minutes
Salmon with roasted asparagus and lemon sauce with capers is an exquisite dish of German cuisine that combines the freshness of seafood with rich herbal notes. Germans value simplicity and the natural taste of ingredients, and this recipe reflects their gastronomic philosophy. Baked salmon acquires a tender texture, while crispy asparagus adds contrast. The lemon sauce with capers provides a refreshing tang and refined spiciness. This dish is perfect for both festive dinners and light yet nutritious everyday meals. Its simplicity in preparation and elegance in flavor make it a centerpiece on any table.
1
In a bowl, mix lemon juice, pureed red onion, 1 tablespoon of olive oil, capers, finely chopped cumin, and grated zest. Add salt and pepper.
- Lemon juice: 2 tablespoons
- Red onion: 0.3 head
- Olive oil: 2 tablespoons
- Capers: 1 tablespoon
- Caraway leaves: 1 teaspoon
- Lemon zest: 0.5 teaspoon
2
Preheat the oven to 220 degrees.
3
Make 3 shallow cross cuts on top of the fish.
4
Lay the asparagus in a single layer on a baking sheet. Drizzle with oil and toss. Sprinkle with salt and pepper. Place the fish on top of the asparagus and sprinkle with salt and pepper again. Bake until done for about 20 minutes.
- Fresh asparagus: 450 g
- Olive oil: 2 tablespoons
- Salmon fillet: 680 g
- Lemon juice: 2 tablespoons
5
Transfer to a plate and drizzle with sauce. Cut the fish into 4 pieces and serve.
- Lemon juice: 2 tablespoons
- Salmon fillet: 680 g
