• 3 lbs salmon fillet
• 1 lb asparagus
• 1 tablespoon olive oil
• 1 medium shallot, chopped
• 1/4 white wine vinegar
• 1/4 cup white wine
• 1/2 cup butter (1 stick), cubed
• 2 tablespoons capers, drained
• 1 tablespoon lemon zest
• 1/2 lemon, juice
• Salt and pepper

Preheat oven to 400 degrees. Line baking sheet with oil and brush with olive oil.

Cut salmon into 6 equal pieces. Salt and pepper both sides of salmon.

Wash asparagus and place around the edges of baking sheet.

Bake 20 – 25 minutes until salmon is opaque and flakes easily.

In a saucepan, simmer shallots, white wine, wine, and vinegar until shallots are soft.

Add the butter and 2 Tbsp water. Stir until melted and smooth.

Stir in capers, lemon juice, zest and parsley.

Pour over salmon and serve.