Slow Roasted Salmon with Caper-and-Herb Relish

A99914_0403_salmon_l

Ingredients in this Recipe

1 1/4 teaspoons coarse salt
1 bunch pencil thin asparagus, tough ends snapped off
1 cup loosely packed fresh flat leaf parsley, roughly chopped
1 small shallot, finely chopped
1 tablespoon extra virgin olive oil
2 tablespoons capers, drained and rinsed
2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint
4 skinless salmon fillets (6 ounces each)
Freshly ground pepper
Grated zest and juice of 1 lemon, preferably organic

Recipe Preparation

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