Sheet Pan Salmon Piccata
Let's be honest, "piccata" sounds like the kind of thing you order at a restaurant and assume requires culinary school to pull off. Capers? Lemon butter? A fillet that looks intentional?
Turns out, not so much. This Sheet Pan Salmon Piccata from Diane Wiese is is proof that Copper River Sockeye doesn't need a lot of fussing over. It needs butter, capers, bright lemon, and about 15 minutes in the oven. That's it.
The piccata sauce comes together in one saucepan while your salmon is sitting pretty on a sheet pan, draped in lemon slices and surrounded by asparagus. By the time the oven does its thing, you've got a full dinner that looks like you tried way harder than you did.
A few things worth noting: use the lemon ends to squeeze juice into the butter — don't throw them out. And don't skip the chive flower garnish if you can get your hands on one. It's optional in the way that a good garnish always is: technically unnecessary, genuinely delightful.
This is weeknight dinner energy with weekend dinner results. The kind of recipe you make once and then mention casually at dinner parties.
Ingredients
- 1 Copper River Sockeye Salmon fillet
- 6 ounces butter
- 6 tablespoons capers
- 2 fresh lemons, thinly sliced
- 0.3 cups fresh chives, chopped
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
Steps
- Preheat oven: Preheat oven to 375°F.
- Make the piccata butter: Melt 6 ounces butter in a medium saucepan over low heat. Add 6 tablespoons capers and squeeze in juice from the ends of 2 fresh lemons, thinly sliced.
- Stir to combine.
- Prep the asparagus: Toss 1 bunch of asparagus, trimmed in 2 tablespoons olive oil to coat.
- Assemble the sheet pan: Place the salmon fillet on a sheet pan and sprinkle with 0.3 cups fresh chives, chopped. Arrange the asparagus around the salmon. Pour the butter mixture evenly over the fillet, then top with lemon slices. Season generously with salt and pepper.
- Roast: Roast for 12–14 minutes , or until the flesh is opaque and separates easily with a fork.
- Serve: Serve immediately, garnished with chive flowers if you have them.
