Salmon with Roasted Asparagus Courtesy Of: Sysco Corporation Salmon with Roasted Asparagus 12 12 - 170 g or 12 - 6 oz Salmon loins 75 mL or 1/3 cup Fresh lemon juice 75 mL or 1/3 cup Minced red onion 45 mL or 3 tbsp Olive oil 45 mL or 3 tbsp Drained capers, chopped 15 mL or 1 tbsp Chopped fresh thyme 7 mL or 1 1/2 tsp Grated lemon peel 1.4 kg or 3 lbs Asparagus spears, trimmed 45 mL or 3 tbsp Extra virgin olive oil Salt and pepper Preheat oven to 230°C (450°F).

Whisk lemon juice, red onion, olive oil, capers, thyme and lemon peel in a small bowl to blend. Season sauce with salt and pepper.

Line two rimmed, metal half-sheet pans with parchment. Divide asparagus evenly between two pans, making sure spears do not overlap. Drizzle with oil and turn to coat. Season with salt and pepper. Place salmon on top of asparagus; season with salt and pepper. Roast until salmon is just opaque in centre, about 20 minutes.

Divide asparagus and salmon evenly among 12 plates. Pour about 15 mL (1 tbsp) sauce over each loin.