Flaky baked salmon in a lemon butter and caper sauce, served with a refreshing zucchini and carrot salad topped with a tangy orange vinaigrette.
Print Recipe
0 from 0 votes

Baked Salmon with Zucchini and Carrot Salad

Flaky baked salmon in a lemon butter and caper sauce, served with a refreshing zucchini and carrot salad topped with a tangy orange vinaigrette.
Prep Time20 mins
Cook Time20 mins
Total Time40 mins
Servings: 4
Author: Kari
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)

Ingredients

For the Salmon:

  • 500 g /1.1 lb salmon fillet (cut into 4 equal-size pieces)
  • 29.5 ml /1 fl oz dry white wine
  • 3 Tbsp unsalted butter
  • 2 Tbsp lemon juice
  • 1 Tbsp capers
  • 2 scallions (separate white and green parts, chopped)
  • 1 tsp salt
  • ½ tsp black pepper

For the Salad:

  • 3 large carrots
  • 2 medium green zucchini
  • 1 medium yellow zucchini
  • 2 Tbsp champagne vinegar
  • 59 ml /2 fl oz extra virgin olive oil
  • Juice of 1 medium orange
  • 1 tsp orange zest
  • 1 tsp ground fennel seed

Instructions

For the Salad:

  • Trim the ends off the carrots and zucchinis.
  • If using a mandolin: set the blade to the thinnest setting (adjust if the first few slices are too thin). Shave the zucchini on one side, stopping when you get to the middle with the seeds; turn the zucchini over and repeat, discarding the center. Repeat this process with the carrots. Remember: use the safety guard/finger protector that came with the mandolin!
  • If using a wide vegetable peeler: Shave each zucchini into long, very thin strips. Peel until reaching core with seeds; discard inner portion. Shave each carrot into long, very thin strips, stopping at center (discard center). Place the carrot and zucchini strips in a large bowl.
  • In a small bowl, add the juice from the orange, olive oil, fennel, salt and pepper. Whisk together until combined. Taste and adjust with more salt and pepper if desired. Pour vinaigrette over the carrot and zucchini and toss until combined. Chill in refrigerator until salmon is done cooking.

For the Salmon:

  • Preheat oven to 425 degrees F (218 degrees C).
  • For the Sauce: In a small saucepan, melt butter over medium heat. Add the dry white wine and bring to a boil. Reduce to a simmer, add the lemon juice, and cook until liquid is reduced by half, 8 to 10 minutes. Remove from heat; stir in the white portion of the scallions (chopped), capers, salt and pepper.
  • Cut four 1/2-inch-deep slits crosswise in top of salmon (do not cut all the way through to the bottom of the salmon).
  • Place salmon in baking dish and spoon sauce over each piece of salmon; bake until salmon is cooked through, about 15 to 20 minutes. Remove from oven, top with chopped green part of the scallions; serve alongside the chilled carrot zucchini salad.
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts