Carb Conscious

Lemon-Caper Salmon

with Scallion Mashed Potatoes & Roasted Asparagus

35 MIN

2 Servings

Wellness at Blue Apron

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Vegetarian

These recipes don’t contain meat, poultry, fish, or seafood.* They’re made with fruits and vegetables, grains, legumes, nuts, and seeds. *Select artisanal cheeses may contain animal-derived rennet.

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From the Test Kitchen

This dish gets classic Italian flair from our piccata sauce: a simple combination of butter, briny capers, and fresh lemon juice. It's a deliciously bright accent for rich salmon with sides of mashed potatoes and tender roasted asparagus.
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Dietary Information

See nutrition facts for total fat, saturated fat, cholesterol, and sodium information

Carb Conscious 600 Calories or Less

Nutrition

PER SERVING
Calories

540 Cals (est.)

View Full Nutrition

fresh

ingredients

2 Skin-On Salmon Fillets
6 oz Asparagus
¾ lb Potatoes
1 Lemon
2 Scallions
2 cloves Garlic
1 oz Salted Butter
1 Tbsp Capers
1 Tbsp Weeknight Hero Spice Blend (Onion Powder, Garlic Powder, Smoked Paprika & Whole Dried Parsley)

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Place an oven rack in the center of the oven; preheat to 450°F. Fill a medium pot 3/4 of the way up with salted water; cover and heat to boiling on high. Wash and dry the fresh produce. Medium dice the potatoes. Thinly slice the scallions, separating the white bottoms and hollow green tops. Snap off and discard the tough, woody stem ends of the asparagus; halve crosswise. Quarter and deseed the lemon. Peel and roughly chop 2 cloves of garlic.

2 Cook & mash the potatoes

Add the diced potatoes to the pot of boiling water and cook 16 to 18 minutes, or until tender when pierced with a fork. Turn off the heat. Drain thoroughly and return to the pot. Add the sliced white bottoms of the scallions and half the butter. Using a fork or potato masher, mash to your desired consistency. Taste, then season with salt and pepper if desired.

3 Roast & finish the asparagus

Meanwhile, line a sheet pan with foil. Transfer the halved asparagus to the foil. Drizzle with olive oil; season with salt and pepper. Toss to coat; arrange in an even layer. Roast 10 to 12 minutes, or until browned and tender when pierced with a fork. Remove from the oven. Evenly top with the juice of 2 lemon wedges; carefully toss to coat.

4 Cook the fish

Meanwhile, pat the fish dry with paper towels; season with salt and pepper on both sides. Season only on the skinless side with enough of the spice blend to coat (you may have extra). In a medium pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the seasoned fish, skin side down. Cook 5 to 7 minutes, or until the skin is browned and crispy. Flip and cook 1 to 2 minutes, or until lightly browned and cooked through.* Leaving any browned bits (or fond) in the pan, transfer to a plate, skin side up.

*The USDA recommends a minimum safe cooking temperature of 145°F for fish.

5 Make the sauce & serve your dish

To the pan of reserved fond, add the chopped garlic; season with salt and pepper. Cook on medium-high, stirring frequently, 30 seconds to 1 minute, or until softened. Add the capers and the juice of the remaining lemon wedges (carefully, as the liquid may splatter). Cook, stirring frequently and scraping up any fond, 30 seconds to 1 minute, or until combined. Turn off the heat. Stir in the remaining butter until melted and combined. Serve the cooked fish with the mashed potatoes and finished asparagus. Top the fish with the sauce. Garnish with the sliced green tops of the scallions. Enjoy!