Citrus Atlantic salmon


Citrus Atlantic salmon, roasted asparagus, garlic cous cous and a garlic caper butter sauce


  • 2.5 lbs of Atlantic fresh caught salmon
  • 1 lime
  • 1 bundle asparagus
  • 1 cup cous cous
  • 4 cloves of garlic
  • 1/3 jar of capers and their juice

The How To:

  1. Preheat oven to 450 degrees.
  2. Line a baking sheet with aluminum foil.
  3. Prepare the garlic by chopping all of it finely.
  4. Add 1 chopped garlic clove to rice cooker with a small glob of butter and 1 cup of pearl cous cous. Add 1 1/4 water and stir. This will take about 20 minutes to cook.
  5. Keep the skin on the salmon. Place the salmon skin-side down on the baking tray.
  6. Season the salmon with olive oil and sprinkle salt, pepper, and dill all over the top generously.
  7. Cut 1/2 of your lime into slices. Place on top of the salmon.
  8. Take one piece of asparagus and bend it near the base until it breaks cleanly.
  9. Line up the broken asparagus with the unbroken asparagus and cut the remaining asparagus to the same length. Add asparagus to baking sheet. Sprinkle with salt and pepper.
  10. Cook for 16 minutes or until 120 degrees in the middle fatty part. Take out and let sit for 5-10 minutes.
  11. As the salmon is cooking, make the sauce.
  12. Melt 3 T of butter in a saucepan. Add 3 T capers, and the remaining chopped garlic. Add the zest of your second 1/2 of the lime, and the juice. Season with salt and pepper. Cook until the garlic is soft and aromatic. I like cooking it on low the entire time the salmon is cooking.

So, what’s it cost?

  • 1.8 lbs of Atlantic fresh caught salmon (you still cook 2.5lbs, but the leftovers are used in a different meal): $12.21
  • 1 lime: $.50
  • 1 bundle asparagus: $.99
  • 1 cup cous cous (bought in bulk): $.40
  • 4 cloves of garlic: $.23
  • 1/3 jar capers and their juice: $.65

Total cost: $14.98, or $4.99/person.

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