SANDY'S SALMON WITH ROASTED ASPARAGUS AND LEMON-CAPER SAUCE

SANDY'S SALMON WITH ROASTED ASPARAGUS AND LEMON-CAPER SAUCE image

Number Of Ingredients 9

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2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon drained capers, chopped
1 teaspoon chopped fresh thyme
½ teaspoon grated lemon peel
1 1½-pound skinless salmon fillet (1¼ to 1½ inches thick)
1 pound asparagus, trimmed
1 tablespoon olive oil

Steps:

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F. cut three ½-inch-deep slits crosswise in top of salmon. 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; sprinkle with salt and pepper. Roast until salmon is just opaque in centre, about 20 minutes. Transfer asparagus and salmon to platter. Cut into 4 pieces along slits. Spoon the sauce over the salmon and serve