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Lemon-Caper Salmon with Radishes

Brighten up salmon and radishes with the classic flavor pairing of lemon and capers for a healthy sheet-pan style meal that can be on your table in about half an hour. Use easter egg radishes for some exciting pops of color, or go for more familiar red or breakfast radishes if you like. If your radishes come with greens you can rinse them well and dress them in a little extra lemon juice and olive oil for a quick complementary garnish.

Prep Time — 10 min
Cook Time — 20 min
Servings — 4
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Ingredients

2 teaspoons capers

1 teaspoon red pepper flakes

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

1 bunch radishes

4 salmon fillets

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Sign up for full access to June's entire recipe library. Your first three months are complimentary, and you can cancel at any time. After your trial, a monthly subscription is $4.99 or an annual subscription is $49. Download the app and start cooking today!

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Make the marinade

In a medium bowl, mix the capers, red pepper flakes, lemon juice, oil, salt and pepper until combined.

2 teaspoons capers

1 teaspoon red pepper flakes

1 tablespoon lemon juice

3 tablespoons extra-virgin olive oil

1 teaspoon salt

½ teaspoon black pepper

medium bowl

measuring spoons

spatula

Cut the radishes

Trim the tops and any long roots off the radishes. Cut the radishes lengthwise into quarters.

1 bunch radishes

knife

chopping board

Season and arrange the radishes

Add the radishes to the marinade and toss to coat. Using your hands or a slotted spoon, transfer the radishes to the June Pan, letting excess marinade drip back into the bowl. Arrange the radishes so that half of the radish quarters are on the right side of the pan and the other half are on the left side of the pan with space for the salmon to fit in the middle. Set the June Roasting Rack in the June Pan, over the radishes.

slotted spoon

June Pan

June Roasting Rack

Season and arrange the salmon

Add the salmon fillets to the bowl with the marinade and toss gently to coat. Place the salmon fillets skin-side down on the middle of the June Roasting Rack so they are not covering the radishes.

4 salmon fillets

tongs

Insert the June Food Thermometer

Horizontally insert the June Food Thermometer into the center of thickest part of one fillet. Adjust preferences if desired. Recommended settings are pre-populated.

June Food Thermometer

Bake the salmon

Place the salmon and radishes on the middle shelf of the June Oven. Plug the June Food Thermometer into the jack. June will notify you when the food is ready. If desired, follow directions on your June Oven to continue cooking.

June Oven

Serve the salmon

Remove the food from the June Oven. Transfer the salmon fillets to plates or a platter. Carefully remove the June Roasting Rack and arrange the radishes around the salmon to serve.

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