SALMON W/ ROASTED ASPARAGUS & LEMON-CAPER SAUCE

Salmon w/ roasted Asparagus & Lemon-Caper Sauce image

Provided by Sue Freeman

Categories Vegetable

Time 30m

Yield 4 serving(s)

Number Of Ingredients 9

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2 tablespoons fresh lemon juice
2 tablespoons minced red onions
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon, rind of
1 1/2 lbs skinless salmon fillets
1 lb asparagus, trimmed
1 tablespoon extra virgin olive oil

Steps:

Whisk first 6 ingredients in small bowl to blend.
Season sauce with salt and pepper.
Preheat oven to 450 degrees F.
Evenly space three 1/2-inch deep slits crosswise in top of salmon (don't cut through).
Arrange asparagus in even layer on rimmed baking sheet, drizzle with oil and toss to coat.
Season with salt& pepper.
Place salmon on top of the asparagus; season with salt& pepper.
Roast until salmon is just opaque in center-- about 20 minutes.
Arrange on serving platter and drizzle with sauce.

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