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Always good. Always easy, but great for company.
2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
½ teaspoon grated lemon peel
1 1-½ pounds skinless salmon fillet (1-¼ to 1-½ inches thick)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
Whisk first 6 ingredients in small bowl to blend. Season with salt and pepper.
Preheat oven to 450 degrees. Cut three ½-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. 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.
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