Baked Salmon with Red Onion & Capers Salsa and Asparagus
2 tablespoons fresh lemon juice
3 tablespoons minced red onion
1 tablespoon olive oil
1 1/2 tablespoon drained capers,
1 tablespoon chopped fresh thyme
1/2 teaspoon grated lemon peel (optional - if you want to feel fancy and chef like...haha)
Pinch of Salt
Season to taste or ½ teaspoon of Black Pepper
1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
Or 4 salmon pre-cut fillets
2 teaspoon Salt
2 teaspoon Black pepper
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
Minced red onion
Chop fresh thyme
Grate lemon Peel
Trim asparagus bottom stem
*Simply take the end of the asparagus between your thumb and forefinger and bend until it breaks. Let us say that the fun in this is that the asparagus automatically breaks just where the woody part ends and the fresh, juicy asparagus begins)
If you bought a whole filet, cut salmon into 4 equal pieces
Preheat oven to 420°F.
Whisk lemon juice, red onion, thyme, salt, black pepper, capers, lemon peel and olive oil in small bowl to blend.
Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. *(for those who are afraid of not having measurements, 1 teaspoon of salt and 1 teaspoon of black pepper)
Place salmon atop asparagus; sprinkle with salt and pepper.*(1 teaspoon of salt and 1 teaspoon of black pepper)
Roast until salmon is just opaque in center, about 20 minutes.
Transfer asparagus and salmon to plate and spoon salsa over salmon.