roasted asparagus & salmon with lemon

So simple, so good.  When you see good asparagus, buy a bundle or two,
and a dinner is half made.  I cooked an easy and delicious, heart healthy
Valentine’s dinner for two, which can be replicated any time of the year.
One of my favorite things to do is go to the grocery store and build a dinner
around whatever vegetable looks the best.  Today at the local Target,
the asparagus won first prize, and the wild Alaskan salmon looked equally
good enough to pair with it.  All I needed was a few lemons, and voila, a
dinner was born!

asparagus:

2 bundles asparagus
olive oil,  approx. 1/3 cup
salt, freshly ground pepper
lemon zest (zest the lemon, then cut in half to squeeze onto salmon later)

Preheat oven to 425 degrees.  Wash asparagus and break off ends of each
piece, letting it snap where it naturally wants to break.  Pat dry and place
on a baking sheet.  Drizzle with olive oil, then mix with hands to ensure
each piece is coated.  Season with salt and pepper.  Set aside and prepare
salmon.

salmon:

1 3/4 to 1  lb. piece wild Alaskan salmon
2 lemons
olive oil, 1/4 cup
1 tbsp. dijon mustard
1 tsp. kosher salt and freshly ground pepper

Wash and pat dry salmon.  Drizzle some olive oil onto baking sheet.  Place
salmon onto pan and squeeze 1/2 lemon onto salmon, then drizzle with
olive oil.  Spoon mustard onto salmon and spread around evenly to coat.
Season with salt and pepper.  Cut one lemon into thin slices and lay on top
of salmon.  Bake in middle of 425 degree oven for 10 minutes, then place
asparagus on rack under salmon and bake additional 10 minutes (20 min.
total for salmon, 10 for asparagus).  Remove and sprinkle lemon zest
onto asparagus.  Serve salmon with lemon wedges and good french bread
or make jasmine rice and garnish with lemon zest for a really zesty meal!