Page 114 - TA Magazine Winter 2022

MAIN COURSE

ENERGY

Entrées that are worthy of an encore

BAKED SALMON
WITH ASPARAGUS
AND CAPERS
(serves 4)
22
INGREDIENT S

3 Tbsp olive oil
Salt and pepper to taste
1 lb salmon fillet, divided in 4 pieces
1 lb asparagus, woody ends trimmed 109 Y ANDERSON WINTER 20
½ tsp lemon zest
1 Tbsp fresh dill, chopped
1 Tbsp capers, drained
2 Tbsp almond slivers (optional)

C
PREP AR ATION
TRA
1. Preheat oven to 425°F.
2. Line a baking sheet with aluminum
foil and coat with 1 Tbsp oil. Rub
salt on the skin side of the fish and
place on the tray skin side down,
arrange asparagus around fish, and
drizzle with remaining oil.
3. Season with salt and pepper to
taste. Sprinkle with lemon zest,
dill, capers, and almonds (if using).
4. Bake for 10 minutes or until the
fish flakes easily with a fork.
5. Serve hot with a squeeze of lemon
and fresh dill (optional).