Name: Salmon with Roasted Asparagus and Lemon-Caper Sauce
Yield: Servings
Ingredients: 2 tablespoons fresh lemon juice; 2 tablespoons minced red onion; 1 tablespoon olive oil; 1 tablespoon drained capers, chopped; 1 teaspoon chopped fresh thyme; 1/2 teaspoon grated lemon peel; 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick); 1 pound asparagus, trimmed; 1 tablespoon extra-virgin olive oil

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