Roasted Lemon, Garlic, Caper Salmon with Parmesan Lemon Roasted Broccolini


I like to roast things.  I literally roast just about everything I cook.  It’s easy and it brings out the flavors in all the food.  I also like to use lemon and garlic in almost everything I cook.  When cooking healthy meals, lemon and garlic are perfect ingredients because they are full of flavor without added calories.  You will see a lot more roasted things covered in lemon and garlic in my future recipe posts.  🙂  This is a delicious, summery dinner that is full of nutrition and flavor.  It was also featured on Sigona’s Farmers Market blog!

Roasted Lemon, Garlic, Caper Salmon (Serves 2)

Adapted from Giada De Laurentiis 


  •  2 6-oz  salmon fillets (or 1 10-12 oz filet, which is what I used above)
  • olive oil
  • juice of 1/2 lemon
  • 4-5 lemon slices
  • 1/4 cup white wine
  • 2 tsp capers
  • 1 garlic clove, diced
  • sea salt, pepper, lemon pepper, garlic salt
  • Aluminum Foil


  • Preheat oven to 425.
  • Line a baking pan with aluminum foil.  Put the fillets on the aluminum foil and brush them with olive oil.
  • Season with diced garlic, sea salt, pepper, lemon pepper and garlic salt.  I like mine pretty seasoned.  You can put as much or as little you like.
  • Put a teaspoon of capers on each fillet and then top each piece with lemon slices.
  • Mix the lemon juice and white wine together.  Using a spoon, pour the mixture over each piece of salmon.
  • You can also wrap each piece in the aluminum foil, sealing in all the juices.  I have tried it this way and I prefer not to do this.  It makes the salmon overly moist in my opinion.
  • Cook in the oven at 425 for about 10-15 minutes, or until done.
  • Serve with a side of roasted broccolini, recipe below, and brown rice.

 Parmesan Lemon Roasted Broccolini (serves 2)


  • 1 package of broccolini (I usually buy Mann’s.  Trader Joe’s also has it and they call it baby broccoli)
  • 1 tb olive oil
  • 1 garlic clove, diced
  • juice from 1/2 lemon
  • zest from 1/2 lemon
  • red pepper flakes
  • sea salt, pepper, lemon pepper, garlic salt
  • grated parmesan cheese


  • Preheat oven to 425.
  • Wash the broccolini and dry it really well.  It won’t roast properly if it’s at all damp.
  • Once dry, put it in a large freezer bag.   Pour in one tablespoon of olive oil.  Add in the diced garlic and season with salt, pepper, lemon pepper, red pepper flakes and garlic salt to taste.  If you prefer less seasoning, just salt and pepper will be fine.  Get the air out of the freezer bag and seal it.  Mix all the broccolini around in the olive oil and seasoning.
  • Once equally coated, lay the broccolini out on an unlined baking sheet.  Separate each piece so they aren’t touching.  If you overcrowd them they won’t roast as well.
  • Roast at 425 for about 10 minutes, or until it pierces well with a fork and some of the heads are turning a bit crispy and brown.
  • Take it out of the oven and put the grated parmesan evenly over the broccolini.  We like a lot of cheese on ours.  Put on as much or as little you like!  Put it back in the oven for 1 minute to let the cheese melt.
  • Then pour the juice of 1/2 a lemon over the broccolini and evenly distribute the lemon zest.



9 thoughts on “Roasted Lemon, Garlic, Caper Salmon with Parmesan Lemon Roasted Broccolini

  1. Hi Rima! Thanks so much. I think the whole family would enjoy this dish. We can make it together if you want! 🙂

  2. Pingback: In the Kitchen with Sigona’s featuring Broccolette « What's Tasty at Sigona's Farmers Market

  3. Pingback: Dijon Maple Roasted Chicken Breasts with Fresh Rosemary | Gourmet Beauty

Thanks for your feedback, gorgeous!

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