Lemon Tarragon Salmon Over Asparagus
Ingredients
- 20 asparagus spears, trimmed to 6 inches and halved lengthwise
- 4 large radishes, very thinly sliced
- 4 boneless, skinless salmon fillets, preferably wild sockeye (5 ounces each; 1 inch thick)
- Coarse salt and freshly ground pepper
- 1 small red onion, thinly sliced
- ¼ cup plus 1 tablespoon thinly sliced lemon zest strips, plus 1 tablespoon plus 1 teaspoon fresh lemon juice
- 3 tablespoons fresh tarragon
- 1 tablespoon plus 1 teaspoon extra-virgin olive oil
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