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Roasted Salmon and Asparagus with Olive Tapenade

Ingredients

6 ounces asparagus

2 teaspoons extra-virgin olive oil

½ teaspoon salt

¼ teaspoon black pepper

2 salmon fillets

1 tablespoon extra-virgin olive oil

¼ teaspoon salt

teaspoon black pepper

2 teaspoons capers

¼ cup Kalamata olives

1 artichoke heart

1 garlic clove

6 parsley sprigs

1 lemon

2 teaspoons extra-virgin olive oil

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Subtotal
Ovens will ship February 2019

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