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Salmon With Roasted Asparagus & Lemon Caper Sauce

Recipe shared by Bill C.
Serving Size 4 

2 tablespoons fresh lemon juice
2 tablespoons minced red onion
1 tablespoon olive oil
1 tablespoon chopped capers, drained
1 teaspoon chopped fresh thyme
1/2 teaspoon grated lemon peel
1 1 1/2 pound salmon fillet, skinless (1 1/4 to 1 1/2 inches thick)
1 pound asparagus trimmed
1 tablespoon extra virgin olive oil

Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper. Preheat oven to 450°F.

Cut 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 on rimmed bakingsheet. 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 center, about 20 minutes.

Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

Per serving: calories, 336; total fat, 18 g; saturated
fat, 3 g; cholesterol, 96 mg

Source: "Bon Appetit - February 2001"
Per serving: 275 Calories (kcal); 13g Total Fat; (42%calories from fat); 35g Protein; 4g Carbohydrate; 89mg Cholesterol; 135mgSodium Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2Vegetable; 0 Fruit; 1 1/2 Fat; 0 Other Carbohydrates
NOTES : 3 g carb per serving (4 g carb / 1 g fiber)

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