Salmon with Roasted Asparagus & Lemon-Caper Sauce

By Nemo

Ingredients

• 2 Tbs fresh lemon juice
• 2 Tbs minced red onion
• 1 Tbs olive oil
• 1 Tbs drained capers, chopped
• 1 tsp chopped fresh thyme
• 1/2 tsp grated lemon peel
• 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
• 1 lb asparagus, trimmed
• 1 Tbs extra-virgin olive oil

Details

Servings 4

Preparation

Step 1

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.