RECIPES
Baked Filet of Salmon with Asparagus and Caper-Enriched Lemon Sauce
- 2 tablespoons fresh lemon juice
- 2 tablespoons minced shallots (may substitute red onion)
- 1 tablespoon drained capers, chopped
- 1 teaspoon minced fresh thyme
- 1/2 teaspoon grated lemon zest – use organic only or omit from recipe
- 24 oz wild salmon fillets (1-1/4 to 1-1/2 inches thick; skinless if available)
- 1 pound asparagus, trimmed
- 1 tablespoon extra-virgin olive oil
- Lemon slices
- Preheat oven to 450°·F. Briskly stir the first 6 ingredients in a small bowl to blend. Add sea salt and freshly ground black pepper to taste.
- Slice three 1/2-inch-deep slits crosswise on top of salmon (as if dividing into 4 equal pieces but do not cut through).
- Arrange asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle it 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 a platter. Spoon sauce over salmon. Cut into 4 pieces along slits, garnish with lemon slices and serve.
perriconemd Writer and expert
