Serves 4
1 bunch of asparagus (I think thicker is probably better for this), maybe 12 to 15 spears
Olive oil
Salt and pepper
Salmon filets, about 1-1/2 to 2 lbs total, skin removed
Juice from one lemon
Some lemon zest (optional)
Dill to taste
1 small onion, peeled and sliced (I used half a small onion, finely chopped)
About a tablespoon of capers (which I forgot)
Preheat oven to 450°.
Snap off woody asparagus ends. Arrange spears on rimmed baking sheet (or 9 x 13 Pyrex baking dish.) Brush with olive oil. Season with salt and pepper.
Place salmon on top of asparagus. Brush with olive oil and lemon juice. Sprinkle with dill, salt and pepper. Place slices of onion on top.
Roast 20 minutes until just opaque. Garnish with capers.
This was very easy and delicious. I think it’s a very forgiving recipe, and you can probably make all kinds of adjustments to it.