Salmon with Asparagus and Lemon Zest

I have found no easier or tastier way to prepare salmon than this recipe. All you need is some parchment paper, a large cookie sheet, and about five minutes to put it all together. When buying fish, remember salmon is one to buy wild. Farmed salmon is treated with dyes and other unnecessary additives that our body doesn't need.



Salmon with Asparagus and Lemon Zest
4 wild salmon fillets (6 ounces each)
1 lb. asparagus
2 lemons
4 t capers
4 t olive oil
ground salt and pepper

Directions:  Preheat the oven to 400 degrees. Place each salmon fillet on a large piece of parchment paper. Wash and trim asparagus, cutting each stalk in half. Place 1/4 lb. of asparagus on top of each salmon fillet. Zest the lemons over each salmon fillet (if you don't have a zester, you can use a fork to scrap the side of the lemon; you just want thin strips of lemon peel). Spoon 1 teaspoon of capers onto each fillet. Drizzle each fillet with olive oil. Add fresh ground salt and pepper to each one to taste. Fold/twist parchment paper to form a little "envelope" for each fillet to cook in, as shown in the photo. Place the salmon envelopes on a cookie sheet and bake in the oven for 15 minutes, or until done. This entree goes very nicely with a side of cous cous or a green salad.