Recipe for Salmon with Roasted Asparagus and Lemon Caper Relish
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Ingredients:
2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon fresh thyme, chopped
½ teaspoon grated lemon peel
1 ½ pound skinless salmon fillet (1 ¼-1 ½ inches thick)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
Directions:
Whisk first 6 ingredients in small bowl to blend. Season the sauce with salt and pepper. Pre-heat the 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. Sprinkle with salt and pepper. Place salmon atop asparagus and sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
Transfer asparagus and salmon to platter. Spoon the relish sauce over salmon. Cut into 4 pieces along slits and serve.
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