Roasted Salmon & Asparagus w/ Lemon Caper Sauce
File this under: easy, weeknight dinners, good enough for a dinner party.
This is my go to salmon dish, and truly, it is good enough to serve company. The recipe is from an old issue of Bon Appetit magazine from 2001.
It is SO easy and SO delicious!
I usually buy wild salmon if I can, but sometimes Coho can be dry when you roast it. So for this recipe, I use Scottish salmon (Atlantic salmon). Tonight the fish was so fresh tasting.
Look for firm filets and you can always ask your fish monger if you can smell the fish. It should never have a fishy smell.
Roast Salmon & Asparagus w/ a Lemon Caper Sauce: (adapted from Bon Appetit)
~ 2 tablespoons fresh lemon juice
~ 2 tablespoons minced red onion or shallots
~ 1 tablespoon olive oil
~ 1 tablespoon drained capers, chopped
~ 1 teaspoon chopped fresh thyme
~ 2 6oz. skinless salmon filets (about 1 1/2" thickness)
~ 1 bunch asparagus, woody stems removed
~ 1 tablespoon extra-virgin olive oil
~ kosher salt & pepper
Mix the first 5 ingredients together in a small bowl. This will be your sauce for the salmon filets.
Lay your asparagus on a baking sheet and coat with olive oil & kosher salt.
Now place your salmon filets on top of the asparagus spears.
Sprinkle liberally with kosher salt, a bit of olive oil and black pepper.
Roast in a 425 oven for 15 minutes.
Spoon sauce over salmon filets on a platter and serve!
Voila! A fancy, weeknight dinner! It's so delish.
And if anyone knows why your urine smells funny after eating asparagus, let me know!