Roasted Salmon & Asparagus


Roasted Salmon & Asparagus


1 pound fresh asparagus, woody ends snapped off

Olive oil

Salt & pepper

1-1/4 pounds fresh salmon with or without skin

Salt & pepper

Zest & juice from 1 lemon

2 tablespoons chopped red onion

1 teaspoon fresh thyme

1 tablespoon drained capers


Preheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.

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