Roasted Asparagus & Salmon

By draingal

Ingredients

• 3 bunches asparagus (1 1/2 lb.), washed and trimmed
• 1/4 cup olive oil
• 1 lemon, (about 1 Tbsp. zest; 1/4 cup juice)
• 1 tablespoon honey
• 1 tablespoon caraway seeds
• 1/4 teaspoon cracked black pepper
• 1/2 teaspoon kosher salt
• 4 - 6 ounces thinly sliced smoked salmon (lox-style)
• 1 5.3 ounce container plain whole milk Greek yogurt
• 1 tablespoon capers, chopped, plus 1 Tbsp. brine
• 2 tablespoons chopped fresh dill weed, plus more for garnish
• 6 eggs, soft- or hard-cooked, peeled and halved
• Thinly sliced red onion

Preparation

Step 1

Preheat oven to 425 degrees F. Arrange asparagus in a foil-lined shallow baking pan. In a small bowl whisk together olive oil, lemon zest and juice, honey, caraway seeds, salt, and black pepper. Drizzle over asparagus; toss to coat. Scatter salmon slices on top. Roast 15 minutes; remove. Cool 5 minutes.

Meanwhile, in a small bowl stir together yogurt, capers and brine, and dill weed. Arrange egg halves over asparagus; spoon on yogurt mixture in mounds. Top with red onion slices and additional dill weed.