SALMON WITH ROASTED ASPARAGUS AND LEMON
Source of Recipe
shared by Bill C.
List of Ingredients
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
Recipe
Whisk first 6 ingredients in small bowl to blend.
Season sauce with salt and
pepper. Preheat oven to 450F. 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 baking
sheet. 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"
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Per serving: 275 Calories (kcal); 13g Total Fat; (42%
calories from fat);
35g Protein; 4g Carbohydrate; 89mg Cholesterol; 135mg
Sodium
Food Exchanges: 0 Grain(Starch); 5 Lean Meat; 1/2
Vegetable; 0 Fruit; 1 1/2
Fat; 0 Other Carbohydrates
NOTES : 3 g carb per serving (4 g carb / 1 g fiber)
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0
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