Ingredients

serves 4

　　4 skinless salmon fillets (6 ounces each)

　　1 1/4 teaspoons coarse salt

　　Freshly ground pepper

　　1 small shallot, finely chopped

　　2 tablespoons capers, drained and rinsed

　　Grated zest and juice of 1 lemon, preferably organic

　　1 tablespoon extra-virgin olive oil

　　1 cup loosely packed fresh flat-leaf parsley, roughly chopped

　　2/3 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint

　　1 bunch pencil-thin asparagus, tough ends snapped off

　　

Step 1

Preheat the oven to 250°F, with the rack in the upper third. Place the salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1/4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.

　　

Step 2

Meanwhile, make the relish: In a small bowl, stir together the shallot, capers, lemon zest and juice, and remaining 1/4 teaspoon salt; season with pepper. Add the oil, parsley, and mixed herbs; toss.

　　

Step 3

Place the asparagus in a steamer basket set over a pot of simmering water; steam until the spears are crisp-tender and bright green, 3 to 4 minutes. Divide the asparagus among serving plates. Place a salmon fillet on each plate next to the asparagus, and spoon relish on top of the fish.

　　

FIT TO EAT RECIPE

Step 4

(Per serving)

　　

Step 5

Calories: 360

　　

Step 6

Fat: 22g

　　

Step 7

Cholesterol: 112mg

　　

Step 8

Carbohydrate: 5g

　　

Step 9

Sodium: 206mg

　　

Step 10

Protein: 36g

　　

Step 11

Fiber: 2g

　　Reprinted with permission from The Martha Stewart Living Cookbook: The New Classics by Martha Stewart Living Magazine, copyright © 2007. Published by Clarkson Potter, a division of The Crown Publishing Group.Buy the full book from Amazon.