Roasted Salmon and Asparagus with Lemon-Caper-Dill Aioli

By hmorris31

Fast and Simple Gluten-Free

Ingredients

• 1 Pound asparagus, trimmed
• Cooking spray
• 1 Tbsp olive oil
• 1/2 Tsp salt, divided
• 1/4 Tsp black pepper, divided
• 1 1/2 Pounds skinless salmon fillet
• For Aioli
• 3/4 Cup mayonnaise
• 1 Clove garlic, minced
• 1 Tsp finely grated organic lemon rind
• 1 Tbsp lemon juice
• 1 Tbsp finely chopped fresh dill
• 1 Tbsp chopped capers
• 2 Tsp finely minced red onion
• 1/4 Tsp salt
• 1/4 Tsp black pepper

Preparation

Step 1

1. To make the salmon and asparagus; preheat oven to 450F.

2. Arrange the asparagus in an even layer on a rimmed baking sheet coated with cooking spray. Drizzle with the olive oil and sprinkle with half of the salt and pepper. Place the salmon fillet directly on top of the asparagus. Sprinkle with the remaining salt and pepper.

3. Roast the salmon for 18 minutes or until the fish flakes when tested with a fork.

4. To make the aioli: Meanwhile, combine the mayonnaise and the remaining ingredients in a small bowl until well blended. Serve the salmon and asparagus with aioli.