- Total time 25 minutes
- Portion size 6 servings
Preheat oven to 425°F. In large dish, combine capers, thyme, lemon zest and juice and 1⁄4 cup olive oil. Add salmon and coat well with caper mixture; set aside.
In large bowl, toss asparagus with 1 tbsp olive oil; season with salt and pepper and set aside.
In large bowl, toss potatoes with garlic and remaining 2 tbsp olive oil; season with salt and pepper.
On baking sheet, arrange potatoes in a layer over two-thirds of the sheet. Place salmon on potatoes; top with caper mixture and lemon slices. Place asparagus on empty side of baking sheet and bake for 15 minutes.
Test Kitchen Tip: Feel free to swap in your favourite sustainable fish for this recipe. You will have to adjust your cooking time depending on the thickness of your fillets.
Nutritional facts PER SERVING: about
- Fibre 3 g
- Sodium 310 mg
- Protein 30 g
- Calories 430
- Total fat 25 g
- Cholesterol 75 mg
- Saturated fat 5 g
- Total carbohydrate 22 g