Salmon Piccata | The Fancy Pants Kitchen

Ingredients

• September 9, 2019
• 2 pounds boneless, skinless salmon fillets, preferably wild, about 1 1/2” thick (6 pieces)
• 1 & 1/2 pounds asparagus
• 3 tbsp extra-virgin olive oil
• 1 tbsp grated lemon peel
• 1 tbsp chopped fresh rosemary or thyme
• 1 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 3 tbsp butter, divided
• 1 small shallot, finely chopped
• 2 tbsp lemon juice
• 1 tbsp capers, rinsed and drained
• Salt & pepper to taste
• 2 tbsp chopped fresh parsley
• Facebook Twitter Google+ LinkedIn Pinterest
• by Francine