Baked Fillet of Salmon with Asparagus and Caper-Enriched Lemon Sauce

My Fiance added some aubergine to this too.

My Fiance added some aubergine to this too.

This is another Perricone friendly recipe, it’s really easy to make and really delicious.

Serves 4

Ingredients

  • 2 tablespoons fresh lemon juice
  • 2 tablespoons minced shallots (may substitute red onion)
  • 1 tablespoon drained capers, chopped
  • 1 teaspoon drained capers, chopped
  • 1 teaspoon minced fresh thyme
  • 1/2 teaspoon grated lemon zest- use organic only or omit from recipe
  • 24oz wild salmon fillets (skinless if available)
  • 1lb asparagus, trimmed
  • 1 tablespoon extra virgin olive oil
  • Lemon slices

Recipe

  • Preheat oven to 232 C. Briskly stir first 6 ingredients in small bowl to blend. Add sea salt and freshly ground back pepper to taste.
  • Slice three 1/2 inch deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through).
  • Arrange asparagus in even layer or 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. Spoon sauce over salmon. Cut into 4 pieces along slits, garnish with lemon and serve.

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