Roast Salmon with Potatoes, Asparagus, and Lemon-Dill-Caper Drizzle -

Ingredients

• 1 whole side salmon (2 – 3 lbs.)
• 5 Tbsp. olive oil, divided
• kosher salt and ground pepper
• 2 lbs. baby red potatoes, sliced in half
• 2 bunches of asparagus (roughly, 2 lbs.), tough ends snapped off
• 1/4 cup chopped flat leaf parsley
• 1/4 cup chopped fresh dill leaves, plus more dill for garnish, if desired
• 1/4 cup capers plus 2 Tbsp. of caper juice
• 3 green onions, thinly sliced
• 1 1/2 tsp. fresh lemon zest, plus lemon slices for garnish
• 6 Tbsp. olive oil