Salmon With Roasted Asparagus And Lemon-Caper Sauce

Recipe Ingredients

2 tablespoons	30ml	Fresh lemon juice
2 tablespoons	30ml	Minced red onion
1 tablespoon	15ml	Olive oil
1 tablespoon	15ml	Drained capers - chopped
1 teaspoon	5ml	Chopped fresh thyme
1/2 teaspoon	2.5ml	Grated lemon peel
		Salt - to taste
		Freshly-ground black pepper - to taste
1 1/2 lbs	681g / 24oz	Skinless salmon fillet - 1 1/4" to 1 1/2" thi
1 lb	454g / 16oz	Asparagus - trimmed
1 tablespoon	15ml	Extra-virgin olive oil

Recipe Instructions

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450 degrees.

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.

This recipe yields 4 servings.

Per serving: calories, 336; total fat, 18 g; saturated fat, 3 g; cholesterol, 96 mg.

Source:
Bon Appetit, February 2001

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