Roasted Salmon & Asparagus

So simple, at the same time, simply divine. Roast salmon and spring's fresh asparagus together, then top with a lemon-caper vinaigrette.

The news is stocked with salmon controversy. Does it make your skin lustrous? So promises a diet regimen. Is dye added to farm-raised salmon? Yup. Do restaurants and supermarkets pass off farm-raised for wild-caught? That too.

Here’s my promise: supper should always be so uncomplicated and reliable!

The first time I made – assembled might be a better description – this lovely spring combination, it took less than an hour, including, while the oven heated, twenty minutes to wash off garden grime.

Or time enough to toss a salad, sip a glass of cool wine, call your sister to catch up on the week.

ALANNA's TIPS While not kitchen must-haves, I make good use of two inexpensive tools here.

The first is an olive oil mister. Fill the spray bottle with your own oil, then mist fish, vegetables, hot bread and other foods with a bare whisper of oil.

The second is the ‘mini food processor’ attachment to an immersion blender. It’s the perfect size and power for small quantities and I reach for it as often as the immersion blender itself.

Dill would be a delightful substitute, I think, for fresh thyme and it’s not too late to tuck herbs into pots or sunny spots in the garden. My favorites are chive, rosemary, thyme, mint and bits of dill, basil and tarragon, just enough for summer salad dressings.

Kitchen Parade is written by second-generation food writer Alanna Kellogg and features fresh, seasonal dishes for every-day healthful eating and occasional indulgences. Send a favorite recipe for fish to e-mail.

ROASTED SALMON & ASPARAGUS

Hands-on time: 10 minutes
Time to table: 35 minutes
Serves 4

1 pound fresh asparagus, woody ends snapped off
Olive oil
Salt & pepper

1-1/4 pounds fresh salmon with or without skin
Olive oil
Salt & pepper

Zest & juice (about 2 tablespoons) from 1 lemon
2 tablespoons chopped red onion
1 tablespoon olive oil
1 teaspoon fresh thyme
1 tablespoon drained capers

Preheat oven to 450F. Place asparagus in mound on baking sheet. Mist with olive oil, sprinkle with salt and pepper and stir to blend. Place salmon atop asparagus. Mist fish with oil, sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.

Meanwhile, mix lemon zest, lemon juice, red onion, olive oil and thyme with mini food processor or whisk. Stir in capers. Pour sauce over salmon to serve.

NUTRITION ESTIMATE Per Serving: 291Cal; 32g Protein; 10g Tot Fat; 18g Carb; 4g Fiber; 173mg Sodium; 73mg Cholesterol; Weight Watchers 5 points

LATER NOTES
During asparagus season, I like to collect the woody ends of fresh asparagus in the freezer, then make Asparagus Soup.

If your asparagus are 'really fat', you might give them a few extra minutes in the oven before adding the salmon, while the oven preheats works fine.

This is one of my favorite dishes for Cooking for One or Two. For one person, or for individual servings, just use individual oven-safe baking dishes.

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