Salmon with Roasted Asparagus and Lemon-Caper Sauce

• 2 tablespoons fresh lemon juicelemon-juice
• 2 tablespoons minced red onionred-onion
• 1 tablespoon olive oilolive-oil
• 1 tablespoon drained capers, chopped
• 1 teaspoon chopped fresh thymethyme
• 1/2 teaspoon grated lemon peellemon
• 1 1 1/2-pound skinless salmon fillet (1 1/4 to 1 1/2 inches thick)
• 1 pound asparagus, trimmedasparagus
• 1 tablespoon extra-virgin olive oilolive-oil

1. 01Whisk 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.
2. 02Transfer asparagus and salmon to platter. Spoon sauce over salmon. Cut into 4 pieces along slits and serve.

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