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Roasted Salmon & Asparagus with Lemon-Caper-Dill Aioli

Ingredients

Aioli:

  • 3/4 cup mayonnaise
  • 1 clove garlic minced
  • 1 teaspoon finely grated lemon rind
  • 1 tablespoon lemon juice
  • 1 tablespoon finely chopped fresh dill
  • 1 tablespoon chopped capers
  • 2 teaspoons finely minced red onion
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Salmon & Asparagus:

  • 1 pound asparagus trimmed
  • Cooking spray
  • 1 tablespoon olive oil
  • salt
  • pepper
  • 1 1/2 pounds skinless salmon fillet

Instructions

  • Combine mayonnaise and next 8 ingredients in a small bowl until well blended. Cover and chill for at least 30 minutes.
  • Preheat oven to 450`.
  • Arrange asparagus in an even layer on a rimmed baking sheet coated with cooking spray. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place salmon fillet directly on top of asparagus. Sprinkle with salt and pepper to taste.
  • Roast salmon at 450` for 20 minutes, or until fish flakes when tested with a fork.
  • Serve salmon and asparagus with chilled Aioli. (or chill it all and serve cold… )