This recipe offers a delightful combination of baked salmon paired with a zesty lemon herb sauce and perfectly roasted vegetables.
Preheat your oven to 425°F (220°C).
Preheating ensures even cooking and the right texture for the vegetables.
In a small bowl, whisk together the lemon juice, finely chopped red onion, olive oil, capers, and thyme. Season with salt and pepper to taste.
Let the sauce sit for a few minutes to allow the flavors to meld together.
Arrange the asparagus on a baking sheet, drizzle with olive oil, and toss to coat evenly. Season with salt and pepper.
Spread the asparagus in a single layer for even roasting.
Place the salmon fillets on top of the asparagus. Drizzle with olive oil and season with salt and pepper.
Ensure the salmon fillets are evenly spaced for uniform cooking.
Bake in the preheated oven for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.
Check the salmon's doneness by inserting a fork into the thickest part.
Transfer the salmon and asparagus to a serving platter and drizzle with the prepared lemon herb sauce.
Garnish with additional fresh thyme or lemon slices for presentation.
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