Salmon with Roasted Asparagus and Lemon-Caper Sauce

INGREDIENTS

2 tbsp

fresh lemon juice

2 tbsp

minced red onion

1 tbsp

olive oil

1 tbsp

drained capers, chopped

1 tsp

chopped fresh thyme

1/2 tsp

grated lemon peel

skinless salmon fillet (1 1/4 to 1 1/2 inches thick)

1 lb

asparagus, trimmed

1 tbsp

extra-virgin olive oil