Salmon with Roasted Asparagus and Lemon Caper Sauce

By goddesscase

Ingredients

• 4 Tbs. Fresh lemon juice
• 4 Tbs. Red onion, minced
• 2 Tbs. Olive oil
• 2 Tbs. Capers, drained
• 2 Tsp. Fresh thyme, chopped
• 1 tsp. Grated lemon peel
• 1 1/2 # Salmon fillet, skinless
• 1 # Asparagus, trimmed
• 1 Tbs. Olive oil

Details

Servings 4

Preparation

Step 1

Preheat oven to 450 degrees.

Whisk together first six in a bowl and then season with salt and pepper.

Cut three 1/2" slits crosswise in top of salmon (but do not cut through). Salt and pepper.

Arrange asparagus in an even layer on a rimmed baking sheet. Drizzle with olive oil to coat and then sprinkle with salt and pepper. Place salmon on top of asparagus.

Roast salmon until it is just opaque in the center, about 20 minutes. Spoon sauce over salmon and serve.