Roasted Salmon and Asparagus with Lemon-Caper-Dill Aioli

Weekly Recipe: 
NonWeekly
[title]
MAKES 4 SERVINGS

FOR SALMON AND ASPARAGUS

1 pound asparagus, trimmed

Cooking spray

1 tablespoon olive oil

1/2 teaspoon salt, divided

1/4 teaspoon black pepper, divided

1 1/2 pounds skinless salmon fillet

FOR AIOLI

3/4 cup mayonnaise

1 clove garlic, minced

1 teaspoon finely grated organic lemon rind

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill

1 tablespoon chopped capers

2 teaspoons finely minced red onion

1/4 teaspoon salt

1/4 teaspoon black pepper

To make the salmon and asparagus: Preheat oven to 450 degrees. Arrange the asparagus in an even layer on a rimmed baking sheet coated with cooking spray. Drizzle with the olive oil and sprinkle with half the salt and pepper. Place the salmon fillet directly on top of the asparagus. Sprinkle with the remaining salt and pepper. Roast the salmon for 18 minutes or until the fish flakes when tested with a fork.

To make the aioli, combine the mayonnaise and the re­maining ingredients in a small bowl until well blended. Serve the salmon and asparagus with aioli. Source: Fast and Simple Gluten-Free by Gretchen F. Brown, RD