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. 


  • 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


  • 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.



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