INGREDIENTS
- 8 skinless wild salmon fillets, about 5 oz each (2.5 lbs), or 8 (5 oz) boneless, skinless chicken breasts.
- 1 ½ lbs parsnips, peeled and cut into ½ inch by 2 inch pieces
- 1 pound of asparagus, trimmed
- ⅓ cup white onion, finely chopped
- ¼ cup drained capers, chopped
- ½ cup fresh lemon juice
- ¼ cup + 1 tsp extra virgin olive oil
- 2 tsp lemon zest
- 4 tsp fresh thyme, chopped
- Sea Salt & freshly ground black pepper to taste
PREPARATION
- Preheat oven to 425 F.
- In a bowl combine the onion, capers, lemon juice, ¼ cup olive oil, lemon zest, and thyme. Season to taste with salt and pepper. Set aside.
- On a rimmed baking sheet arrange the parsnips and asparagus as a single layer. Drizzle with 1 tsp olive oil and turn to lightly coat, sprinkle with salt and pepper.
- Place salmon fillets (or chicken) on top of the vegetables.
- Pour the sauce over the salmon (or chicken).
- Roast for 15 - 20 minutes, or until fish flakes easily with a fork. If using chicken cook 20-25 minutes or until the internal temperature reaches 165 F.
- Remove from oven and serve 4 fillets with asparagus and parsnips.
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