Copper River Salmon Recipe

Copper River salmon is prized for its vibrant color, rich flavor, and firm texture. This recipe allows the natural taste of the salmon to shine through, complemented by bright lemon, salty capers, and tender asparagus. It's a perfect weeknight meal that's both easy to prepare and impressive to serve.

Ingredients

• 1 (6-ounce) Copper River salmon fillet, skin-on
• 1 tablespoon unsalted butter
• 1 tablespoon capers, drained
• 1 lemon, thinly sliced
• 1 bunch asparagus, trimmed
• 2 tablespoons olive oil
• 1/4 cup chopped chives
• Salt and freshly ground black pepper, to taste

Directions

1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
2. Pat the salmon dry with paper towels. Season both sides generously with salt and pepper.
3. In a small saucepan over low heat, melt the butter. Add the capers and the juice from half of the lemon slices. Let simmer for a minute, then remove from heat.
4. Cooking:
5. Toss the asparagus with olive oil and season with salt and pepper.
6. Place the salmon fillet skin-side down on the prepared baking sheet. Arrange the asparagus around the salmon.
7. Pour the lemon-caper butter sauce over the salmon. Top with the remaining lemon slices and sprinkle with chives.
8. Bake for 12-15 minutes, or until the salmon is opaque and flakes easily with a fork.
9. Serve immediately, garnished with additional chives if desired.
10. Tips:
11. For a richer flavor, let the salmon come to room temperature for 15 minutes before cooking.
12. If your asparagus is thick, you may need to roast it for a few minutes longer than the salmon.
13. This recipe can easily be doubled or tripled to feed more people.
14. Substitute other seasonal vegetables for the asparagus, such as broccoli florets or green beans.