Lemon Roast Salmon with Asparagus and Braised Black Radish

1. Zest 1 Lemon with fine zester and reserve. Slice same Lemon in thin slices. Roast Salmon over Lemon slices (using one tablespoon Extra Virgin Olive Oil) 2. Braise Black Radish in White Wine, Bay Leaf, Peppercorns, Thyme, 1 Tablespoon of Extra Virgin Olive Oil and reserve 3. Blanch Asparagus until tender (4-5 minutes) 4. Plate Salmon with Lemon wedge, braised Black Radish and Asparagus