Roasted Salmon and Asparagus with Lemon-Caper-Dill Aioli

Aioli

¾ cup mayonnaise

1 clove garlic, minced

1 teaspoon finely grated lemon rind

1 tablespoon lemon juice

1 tablespoon finely chopped fresh dill

1 tablespoon chopped capers

2 teaspoons finely minced red onion

¼ teaspoon salt

¼ teaspoon pepper

Salmon and asparagus

1 pound asparagus, trimmed

Cooking spray

1 tablespoon olive oil

1½ pounds skinless salmon fillet

For the aioli: Combine mayonnaise and the rest of the aioli ingredients in a small bowl until well blended. Cover and chill for at least 30 minutes.

Heat oven to 450 degrees. Arrange asparagus in an even layer on a rimmed baking sheet coated with cooking spray. Drizzle with olive oil and sprinkle with salt and pepper to taste. Place salmon fillet directly on top of asparagus. Sprinkle with salt and pepper to taste. Roast for 20 minutes, or until fish flakes when tested with a fork. Serve salmon and asparagus with chilled aioli (or chill it all and serve cold).

Serves four.

Nutrition values per serving: 525 calories, 36 g fat (9 g saturated), 16 g carbohydrates, 3 g fiber, 35 g protein, 81 mg cholesterol, 807 mg sodium.

“Fast & Simple Gluten Free” by Gretchen Brown, RD (Fair Winds Press, 2012)