Sheet-Pan Maple-Glazed Salmon with Pecan Gremolata | RICARDO

Ingredients

• 1 shallot, chopped
• 1 tbsp (15 ml) olive oil
• 1/3 cup (75 ml) maple syrup
• 1/4 cup (60 ml) lemon juice (see note)
• 2 tbsp butter
• 1 lb (450 g) asparagus, trimmed
• 1 1/2 lb (675 g) salmon fillet with skin, cut into 4 pieces
• 1/4 cup (25 g) roasted pecans, chopped
• 2 tbsp flat-leaf parsley, finely chopped
• 1 tbsp capers, chopped
• 1 lemon, zest finely grated
• Fleur de sel, to taste (optional)