Roasted Salmon and Asparagus with Spicy Mayo and Chives Recipe
Preheat oven to 400° F.
In a small bowl, whisk together the olive oil, lemon juice, honey and salt. In a shallow roasting pan or rimmed baking sheet, nestle the fillets among the prepared asparagus pieces, brush with the olive-oil mixture and roast for 10 to 15 minutes, until the salmon is cooked through and the asparagus looks crispy but not burned.
Meanwhile, in a small bowl stir together the mayonnaise, sriracha and chives. Serve the salmon and asparagus with a dollop of the sauce on the side. Garnish everything with more chives.
From the book Dinner: The Playbook by Jenny Rosenstrach. Copyright © 2014 by Jenny Rosenstrach. Reprinted by arrangement with Ballantine Books, an imprint of The Random House Publishing Group, a division of Penguin Random House, Inc. All rights reserved.