Ingredients
salsa:
1/3 cup fresh dill
1/3 cup finely chopped red onion
1/2 cup chopped unsalted pistachios
1/4 extra virgin olive oil
1 teaspoon grated lemon zest
1 Tbsp. fresh lemon juice
1 lb. asparagus
1 Tbsp. extra virgin olive oil
1 garlic clove minced
4 6 ounce salmon fillets, skinned
Preparation
Pre- heat oven to 450 degrees.
combine dill, red onion, pistachios, olive oil, lemon juice and zest in a bowl. Salt and pepper to taste. Let sit.
Trim asparagus and set in a 9x12 baking dish. Drizzle with olive oil and garlic. Sprinkle with salt and pepper to taste and turn to coat.
Place salmon atop asparagus and sprinkle with salt and pepper.
Roast for 20 minute or until salmon is just opaque in center. Serve with a dollop of nutty salsa on top of salmon and extra in a bowl on the table
