Roasted Salmon And Asparagus With Lemon Caper Sauce
- 2 tablespoons fresh lemon juice
- 1/2 teaspoon lemon rind, grated
- 2 tablespoons red onions, minced
- 1 teaspoon olive oil
- 1 tablespoon drained capers
- 1 teaspoon fresh thyme
- 3/4 lb salmon (fresh, enough for 2 servings)
- 1 lb asparagus, trimmed (or one bunch)
- 1 tablespoon olive oil
- Preheat the oven to 450u0b0F Whisk the first six ingredients together in a small bowl and season with salt and pepper. Arrange the asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and sprinkle with salt and pepper. Turn to coat. Place the salmon atop the asparagus and sprinkle with salt and pepper. Roast until the salmon is just opaque in the center, about 15-20 minutes. Cut the salmon into two pieces and top with sauce to serve.
lemon juice, lemon rind, red onions, olive oil, capers, thyme, salmon, olive oil
Taken from www.food.com/recipe/roasted-salmon-and-asparagus-with-lemon-caper-sauce-506805 (may not work)