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

Spring is the perfect time to buy fresh asparagus and wild salmon! This delightful entrée recipe is easy enough for everyday enjoyment, but elegant enough for a dinner party. The piquant flavor of the capers enhances the delicate, yet distinctive flavors of the wild salmon and fresh asparagus. Capers are an outstanding way to turn a super dish into the sublime—without adding unwanted calories or fat. Ingredients

2 tablespoons fresh lemon juice
2 tablespoons minced shallots (may substitute red onion)
1 tablespoon drained capers, chopped
1 teaspoon minced fresh thyme
1/2 teaspoon grated lemon zest – use organic only or omit from recipe
24 oz wild salmon fillets (1-1/4 to 1-1/2 inches thick; skinless if available)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil
Lemon slices

Preparation

Preheat oven to 450°·F. Briskly stir the first 6 ingredients in a small bowl to blend. Add sea salt and freshly ground black pepper to taste.
Slice three 1/2-inch-deep slits crosswise on top of salmon (as if dividing into 4 equal pieces but do not cut through).
Arrange asparagus in an even layer on a rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle it 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 a platter. Spoon sauce over salmon. Cut into 4 pieces along slits, garnish with lemon slices and serve.