Ingredients
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Creamy Lemon Caper Sauce
- 8 Tablespoons Olive Oil
- 1/2 stick of high quality butter
- 1/2 cup of heavy cream
- Juice of 1 medium-sized lemons
- Zest of 1 small lemon
- 1–1/2 cups minced fresh-cut Italian parsley
- 4 cloves of fresh garlic, finely chopped
- 4 Tablespoons fresh-cut oregano, finely chopped
- 1/2 small jar of capers (if salted, rinse thoroughly)
Instructions
- Preheat oven to 350 F.
- Sprinkle garlic powder and lemon pepper all over the top of the salmon filets. Bake for 35 – 45 minutes.
- When done, cover with aluminum foil and keep warm in a warm oven or microwave oven while you complete the lemon sauce and the salad.
- While salmon bakes, boil a tall pot of water.
- While the water boils, prepare the lemon cream sauce.
- Heat the butter in a saucepan on medium heat. Add the minced garlic and saute’ until aromatic for approximately 3 – 5 minutes. Do not burn the garlic.
- Add the cream, lemon juice, lemon zest, capers, and parmigiana cheese. Heat through on medium heat for about 5 – 10 minutes. Add the chopped Italian parsley. Set aside to toss into the pasta.
- When the water boils, add the pasta and cook for about 5 – 7 minutes until al dente.
- When finished, strain the pasta and stir in the lemon cream sauce, saving some sauce to the side to pass around to guests.
- Put the pasta and cream sauce into a nice serving bowl.
- Assemble the mixed lettuce, peas, and asparagus. Sprinkle slivered almonds all over the salad.
- Place the warmed salmon filets on top of the lettuce, peas, and asparagus.
- Slowly pour the extra lemon cream sauce that was set aside over the salmon filets. Garnish with almonds and Italian parsley.
- Buon Appetito!
