Ingredients

• 2 pounds boneless, skinless salmon fillets, preferably wild, about 1 1/2” thick (6 pieces)
• 1 & 1/2 pounds asparagus
• 3 tbsp extra-virgin olive oil
• 1 tbsp grated lemon peel
• 1 tbsp chopped fresh rosemary or thyme
• 1 tsp kosher salt
• 1/4 tsp freshly ground pepper
• 3 tbsp butter, divided
• 1 small shallot, finely chopped
• 2 tbsp lemon juice
• 1 tbsp capers, rinsed and drained
• Salt & pepper to taste
• 2 tbsp chopped fresh parsley

Instructions

Place salmon on a parchment-lined baking sheet. Preheat oven to 375° F.

In a small bowl, combine oil, lemon peel, rosemary, salt and pepper. Brush most of mixture over salmon and toss remainder with asparagus. If asparagus is thick, place it on baking sheet beside or around salmon but if it is thin, add it 10 minutes after salmon goes into oven.

Place salmon and thick asparagus in oven and cook until fish comes apart, about 15-18 minutes, depending on thickness of salmon. Be sure not to overcook fish.

Meanwhile, melt 1 tbsp of butter in a small saucepan over medium heat. Add shallot and cook for 2-3 minutes, or until tender. Add lemon juice and capers. season with salt and pepper. Remove from heat and stir in remaining 2 tbsps butter. Transfer salmon and asparagus to a serving platter. Spoon sauce over salmon and sprinkle with parsley.