our 8 oz. salmon fillets
salt and pepper
2 T. olive oil
1 large shallot, minced
1 T. capers
juice and zest of 1 lemon
1/2 cup white wine
1 lb. fresh asparagus, blanched
Sprinkle both sides of salmon with salt and pepper.
Heat oil in 12″ skillet over medium heat. Place salmon, round side up, in skillet. Cover:
cook on medium heat for 6-8 minutes. Remove salmon to platter. Add shallot, capers,
lemon juice, zest and white wine to skillet. Cook on medium heat for 1 minute. Taste
for seasoning. Serve salmon on bed of blanched asparagus. Serves 4.