Baked Salmon with Creamy Lemon Caper Sauce

We are certainly enjoying our seafood and fish meals while watching carbs. We are both seeing results when we step on the scale and, even better, I am anticipating we'll also see results as far as lowering cholesterol levels.

This dish is another one of these that can be ready, refrigerator to table in 30 minutes or so, which makes it perfect for weeknight meals. An added bonus is that it is also a one sheet pan meal! One pan, easy clean up!

2 T. extra virgin olive oil, divided

1 clove garlic, minced

1/4 cup freshly squeezed lemon juice

2 T. capers

3 t. lemon-pepper seasoning, divided

1/2 cup fat free sour cream

1 1/2 pounds salmon fillets 

3 - 4 cups broccoli / cauliflower florets

Preheat oven to 350 degrees. Coat a baking sheet with cooking spray.

Place salmon fillets on one end of baking sheet and sprinkle with lemon-pepper. 

On the other end of the baking sheet, place broccoli and cauliflower, drizzle with 1 T. olive oil and sprinkle with 1 t. lemon-pepper.  Toss to coat and spread in a single layer.

Bake for 20 - 22 minutes until salmon is just opaque and vegetables are beginning to brown.

While the salmon and vegetables are in the oven, make the sauce.

Heat 1 T. olive oil in a small saucepan over medium heat. Stir in the lemon juice, capers, and lemon-pepper and cook for 5 minutes. Add the sour cream and cook for 5 minutes, or until heated through.

Top the salmon with the sauce and serve immediately.