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Salmon with Italian capers


With the magic of December comes the frenzy of planning parties, preparing holiday foods and decorating the house, in addition to office parties and running errands.

With a schedule as full as a Christmas tree on December 24, there is less time and, let's face it, less motivation to cook weeknight dinners.

To make your life easier and keep (or put) healthy eating back into your priorities during this hectic period, I offer you a complete, simple and delicious meal that can be cooked on a single plate!

Preparation time

10 minutes

Cooking time

30 minutes


for 4 people

Nouvelle bouteille citron sicilien


  • 4 Idhao potatoes with peel, well washed and thinly sliced
  • 1 tablespoon olive oil (with garlic for extra punch!)
  • 1/3 cup capers, roughly chopped
  • 4 tablespoons of Milanese gremolata olive oil (3 for the salmon marinade and 1 for the asparagus)
  • tablespoon of white balsamic vinegar with Sicilian lemon
  • 500 grams of raw salmon fillet, with skin (rinsed to remove scales)
  • 8 sprigs of thyme
  • 1 bunch of asparagus, trimmed (use your hands to break off the end at the breaking point)
  • Pepper, to taste