Lemon-Caper Fish and Roasted Asparagus

from: http://www.epicurious.com/

6 tbsp fresh lemon juice
6 tbsp minced red onion
3 tbsp olive oil
3 tbsp drained capers, chopped
1 tbsp chopped fresh thyme
1/2 tbsp grated lemon peel

1½ lbs salmon or trout fillet (4 pieces)
1 pound asparagus, trimmed
1 tablespoon extra-virgin olive oil

Serves 4

• Whisk first 6 ingredients in small bowl to blend. Season sauce with salt and pepper.
   
• Preheat oven to 450°F. Cut three 1/2-inch-deep slits crosswise in top of salmon (as if dividing into 4 equal pieces but do not cut through). Arrange asparagus in even layer on rimmed baking sheet. Drizzle with oil and turn to coat. Sprinkle with salt and pepper. Place salmon atop asparagus; sprinkle with salt and pepper. Roast until salmon is just opaque in center, about 20 minutes.
   
• Transfer asparagus and salmon to platter. Spoon sauce over salmon. Serve.

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