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.