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Salmon with roasted asparagus and lemon-caper sauce from The Bon Appétit Fast Easy Fresh Cookbook by Barbara Fairchild and Bon Appétit Magazine Editors

  • salmon fillets
  • asparagus
  • capers
  • lemons
  • red onions
  • thyme

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Notes about this recipe

  • imaluckyducky on February 03, 2014

    Pg 312. 5 stars! Exceedingly simple but really tasty. Takes about 22 minutes from start to finish - the 20 minute cook time for the salmon and asparagus was on the dot perfect, but I think the time would have to be a tad longer for thicker asparagus. The sauce is really good as well, had to sub marjoram for the thyme and it did not detract from the overall dish. The salmon-hating SO actually liked this as well. Will make again, and will probably use the sauce on other fish as well!

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