Serves 4 / This all-in-one dish is wonderfully satisfying and a great source of essential fatty acids. Lori Berstein should look for wild rather than farmed salmon, because it’s usually higher in omega-3 fats and lower in possible contaminants. Asparagus provides abundant fiber and folate, and the rosemary adds excellent flavor.
1 pound fresh salmon fillet 2 teaspoons capers 1/2 medium red onion, thinly sliced 1 medium tomato, seeded and coarsely chopped (3/4 cup) 1 clove garlic, finely chopped 2 tablespoons lemon juice 1/4 teaspoon sea salt 1/8 teaspoon pepper 3/4-1 pound asparagus, tough ends trimmed 2 fresh rosemary sprigs 2 teaspoons butter Lemon wedges
1. Preheat oven to 400°. Place salmon on a large piece of heavy-duty aluminum foil with at least 2 inches to spare on each end and enough room on the sides to fold over entire fish.
2. In a medium bowl, combine capers, onion, tomato, and garlic. Spoon over salmon. Drizzle with lemon juice and sprinkle with salt and pepper. Top with asparagus spears and rosemary sprigs. Dot with butter.
3. Wrap foil securely around salmon with edges at the top. Place on a baking sheet and cook for 25 minutes or until cooked through. Be careful when opening the foil package; the escaping steam will be quite hot. Serve with lemon wedges.