Roast asparagus and chopped potatoes sprinkled with crushed garlic, drizzled with olive oil, seasoned with freshly ground pepper and salt at 450. Asparagus take less time than potatoes so remove after 10-15 minutes and continue roasting potatoes till tender and lightly browned.
Saute diced shallot and chopped aspargus in a little butter till very tender. Blend in food processor or mash with a little cream to make a topping for salmon.
To poach salmon spread a little butter on bottom of pan and lay fish skin side down on sliced shallot. Add enough water and 1/2 cup of white wine to cover fish about half way. Bring to a boil over high heat. Reduce to a simmer, cover and cook for 5 minutes. Remove from the heat.
Top salmon with aspargus/shallot mash and capers. Serve with roasted vegetable.
Note: I didn’t have lemons but would be better served with fresh lemon wedges!