Baked Dijon Lemon Caper Salmon Dinner: I am a contributor to Amanda’s Cookin’ and this recipe first appeared on there as Dijon Lemon Caper Salmon.
This Baked Dijon Lemon Caper Salmon Dinner is flavorful as it is delicious. Salmon lovers can rejoice with Dijon, lemon, and caper flavor infused into melt-in-your-mouth fillets of salmon. Served with roasted dill red potatoes and green beans, this dinner is sure to be a new family favorite!
Estimated reading time: 7 minutes
Baked Dijon Lemon Caper Salmon Dinner
Hello Everyone! Salmon lovers rejoice!
A new favorite salmon dinner is here and sure to please the family.
It’s perfect for those that love a classic dinner that also has tons of flavor to boot.
I have been making this for about 3 years now but this is the first time I’ve shared it online and it’s my one of my husband’s FAVORITE salmon recipes, perhaps even one of his all-time favorites. Why?
Because it has that refined flavor of Dijon which pairs so nicely with salmon, plus the brine of the capers and not to mention fresh flavors of lemon and parsley.
There’s olive oil and butter in the marinade that rounds out the overall rich flavor of the main part of this dish.
Salmon is also an excellent source of heart healthy Omega-3, I always feel so nourished when I eat it and feel really good feeding it to my family. 🙂
It gets better because there’s actually 2 more recipes in this post!
We have roasted red potatoes with dill and roasted green beans.
Everything can be done in the oven with an overall cooking time of 1 hour.
The overall cooking time might vary depending on the number of racks in your oven or if you can squeeze the potatoes on the same sheet as the green beans and just add the green beans 20-25 minutes before the potatoes finish in the oven.
If you are wondering about which rack to put each component on, I would suggest the salmon on the middle/upper portion of the oven and the potatoes middle/upper and the green beans on the middle/lower.
It helps if you have a toaster oven like I do that bakes just like a regular oven.
When doing this recipe, I have separated out either the potatoes or the green beans and just made them in the toaster oven.
I suggest finding the best salmon you can find for your budget. For this post, I got New Zealand King Salmon and it was so butter-y and just melts in your mouth. It was my first time trying that particular variety and I was blown away. Our leftovers from this recipe simply evaporated because we couldn’t stop eating it until everything was gone! I have other salmon & fish buying suggestions in my Salmon Tacos recipe too.
You can prepare everything in a baking dish and sheet pan(s) a day ahead if you want to cut down the prep the day you want to cook.
All that means is the salmon gets to marinate longer which is a bonus.
If you have any leftovers, the salmon, potatoes and green beans would go lovely and give any garden salad some pep and flavor.
Work lunch the next day for you or hubby? Works for me!
Ingredients for Baked Dijon Lemon Caper Salmon Dinner
Salmon & Marinade
- 2 medium-large salmon fillets (1 2/2-2 lbs.)
- 2 tablespoons olive oil
- 2 tablespoons fresh-squeezed lemon juice (1/2 lemon, get a couple of lemons for this recipe so you have wedges for serving)
- 2 tablespoons Dijon mustard
- 1/4 cup chopped fresh parsley, plus more for serving
- 1-2 tablespoons capers, drained
- 2 tablespoons butter (can substitute same amount coconut oil)
- kosher salt and fresh ground pepper to taste (start with 1/4 tsp. of each)
Roasted Red Potatoes with Dill
- 2 1/2 lbs. red potatoes (5 lb. red potatoes), cubed about 3/4 inch
- 2 tablespoons olive oil
- 1 teaspoon dried dill (or substitute 1 tablespoon fresh chopped dill)
- kosher salt and fresh ground pepper to taste (start with 1/4 tsp. of each)
Roasted Green Beans
- 1 lb. green beans, washed and ends trimmed
- 1-2 tablespoons olive oil
- kosher salt and fresh ground pepper to taste (start with 1/4 tsp. of each)
Kitchen Tools Needed for Baked Dijon Lemon Caper Salmon Dinner
- 8 x 8 inch or 9 x 13-inch baking pan
- small and large mixing bowls
- fork or whisk for mixing the salmon marinade
- aluminum foil for lining baking sheets
- 2 baking sheets (one for the red potatoes and one for green beans)
- flat spatula for serving
Web Story
If you are a salmon lover, you will also love my Salmon Tacos recipe.
This Baked Dijon Lemon Caper Salmon Dinner is one of those recipes you just crave and remember when people beg you to make it or for the recipe, enjoy!
Our Other Recipes and Posts
- Stuffed Bell Peppers Recipe
- Stuffed Grape Leaves Recipe
- Blueberry Cobbler Recipe
- Gluten Free Fried Tomatoes
- Strawberry Lemonade Cupcakes
What’s your favorite way to have Salmon?
Please let me know in the comments below!
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Baked Dijon Lemon Caper Salmon Dinner
This Baked Dijon Lemon Caper Salmon Dinner is flavorful as it is delicious. Salmon lovers can rejoice with Dijon, lemon, and caper flavor infused into melt-in-your mouth fillets of salmon. Served with roasted dill red potatoes and green beans, this dinner is sure to be a new family favorite!
Ingredients
Salmon & Marinade
- 2 medium-large salmon fillets, (1 2/2-2 lbs.)
- 2 tablespoons olive oil, regular
- 2 tablespoons fresh squeezed lemon juice, (1/2 lemon, get a couple lemons for this recipe so you have wedges for serving)
- 2 tablespoons Dijon mustard
- 1/4 cup parsley, plus more for serving
- 1-2 tablespoons capers, drained
- 2 tablespoons butter, (can substitute same amount coconut oil)
- kosher salt and fresh ground pepper pepper to taste, (start with 1/4 tsp. of each)
Roasted Red Potatoes with Dill
- 2 1/2 pounds red potatoes (5 lg. red potatoes), cubed about 3/4 inch
- 2 tablespoons olive oil
- 1 teaspoon dried dill (or substitute 1 tablespoon fresh chopped dill)
- kosher salt and fresh ground pepper pepper to taste (start with 1/4 tsp. of each)
Roasted Green Beans
- 1 pound green beans, washed and ends trimmed
- 1-2 tablespoons olive oil, regular
- kosher salt and fresh ground pepper pepper to taste, (start with 1/4 tsp. of each)
Instructions
- Preheat oven to 350 degrees F.
Salmon & Marinade
- Arrange fillets in a 8 x 8 inch or 9 x 13-inch baking pan. In a medium-small mixing bowl, mix 2 tablespoons olive oil, 2 tablespoons freshly squeezed lemon juice, 2 tablespoons Dijon mustard, 1/4 cup chopped parsley, and 1-2 tablespoons drained capers. Spread over the top of the salmon until fully coated, add lemon slices if desired, and a tablespoon of butter over the lemon. Cover with wrap and refrigerate for a half-hour or longer (you can also marinate overnight). You can start baking the salmon in the last half hour that the potatoes are baking.
Roasted Red Potatoes with Dill
- In a large mixing bowl, mix cubed red potatoes with 1 teaspoon dill, 2 tablespoons olive oil, salt, and pepper until coated. Arrange on a foil-lined baking sheet in a single layer. Bake at 350 degrees for 60 minutes, stirring at 30 minutes long. If potatoes are tender when inserted with a fork you can take them out earlier.
Roasted Green Beans
- On a foil-lined baking sheet, pile the green beans, pour 1-2 tablespoons olive oil, and season with salt and pepper. Mix with your hands and arrange in a single layer. Bake at 350 degrees F for 20-25 minutes. You can put the green beans in 20-25 minutes before the red potatoes are done. If you do not have enough room in your oven, you can just do one of the components of the recipe earlier or have one going in a toaster oven that has the baking capability.
- For serving, add freshly sliced lemon wedges, fresh chopped parsley, and salt and pepper to taste. Enjoy!
Notes
If you are wondering about which rack to put each component on, I would suggest the salmon on the middle/upper portion of the oven and the potatoes middle/upper and the green beans on the middle/lower.
Recommended Products
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Pyrex Grab Glass Bakeware and Food Storage Set, 8-Piece, Clear -
Homestia Gold Measuring Cups and Spoons Set Stainless Steel 8 PIECE for Dry and Liquid Ingredients Engraved Measurement Heavy Duty Baking & Cooking Utensils
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Pyrex Prepware 2-Cup Glass Measuring Cup
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (2 Pack), Silver
Nutrition Information:
Yield: 4 Serving Size: 1Amount Per Serving: Calories: 889Total Fat: 47gSaturated Fat: 15gTrans Fat: 0gUnsaturated Fat: 30gCholesterol: 87mgSodium: 955mgCarbohydrates: 85gFiber: 14gSugar: 18gProtein: 36g
Please note that the Calculated Nutrition is an estimate at best.
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This salmon was delicious. I did not make the potatoes or green beans, only the salmon. I did not put butter on top of the lemons. It was still very tasty! Served it to a dinner party and everyone enjoyed it. Leftovers (very little!) became grilled sandwiches on multigrain bread with a little fresh thinly sliced parmigiana with Dijon. Perfect!
I am SO glad that you liked it! It’s one of my favorite recipes. Thank you for sharing your experience! Best, ~Sara