Salmon and Asparagus w/ Citrus Gremolata

this is from my sister-in-law's WW cookbook

1 lb fresh thin asparagus, trimmed
1/2 tsp olive oil
1/2 tsp salt
1/4 tsp black pepper
4 6oz salmon fillets
2 tbl chopped fresh flat-leaf parsley
1 tbl grated orange zest
2 tsp grated lemon zest
2 tsp chopped fresh tarragon
1 garlic clove, minced
lemon wedges

Preheat oven to 450 and spray a large rimmed baking sheet with nonstick spray, or use non stick foil.

Combine asparagus oil, 1/4 tsp salt and 1/8 tsp pepper in large bowl, toss to coat and spread onto one side of baking sheet in single layer. Place salmon on other side, sprinkle with remaining salt and pepper. Roast, turning asparagus once for 10-12 min or until asparagus is tender and salmon is opaque in center.

Stir remaining ingredients together for gremolata, divide all ingredients evenly among 4 plates, serve with lemon wedges.

4 servings - 7pointsplus each - 1salmon fillet, 10 asparagus, 1tbl gremolata

Per serving: 308 cal, 13g total fat, 2g sat fat, 0g trans fat, 107mg cholesterol, 379mg sodium, 5g total carb, 2g total sugar, 3g fiber, 41g protein, 59mg calcium