Slow-roasted salmon with caper and herb relish

4 skinless salmon fillets (6 ounces each)

1 1 / 4 teaspoons coarse salt

Freshly ground pepper

1 small shallot, finely chopped

2 tablespoons capers, drained and rinsed

Grated zest and juice of 1 lemon, preferably organic

1 tablespoon extra-virgin olive oil

1 cup loosely packed fresh flat-leaf parsley, roughly chopped

1 / 4 cup chopped mixed fresh herbs, such as tarragon, chervil, dill, and mint

1 bunch pencil-thin asparagus, tough ends snapped off

Preheat the oven to 250ï€ F, with the rack in the upper third. Place the salmon on a parchment-lined baking sheet. Sprinkle both sides of each fillet with 1 / 4 teaspoon salt; season evenly with pepper. Bake until opaque but still bright pink in the middle, 25 to 30 minutes. Remove from oven.
Meanwhile, make the relish: In a small bowl, stir together the shallot, capers, lemon zest and juice, and remaining 1 / 4 teaspoon salt; season with pepper. Add the oil, parsley, and mixed herbs; toss.
Place the asparagus in a steamer basket set over a pot of simmering water; steam until the spears are crisp-tender and bright green, 3 to 4 minutes. Divide the asparagus among serving plates. Place a salmon fillet on each plate next to the asparagus, and spoon relish on top of the fish.

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