|Preheat oven to 350 degrees. Arrange walnuts in a single layer on a baking sheet and toast until lightly browned, about 5-7 minutes. Cool and set aside. Increase oven heat to 400 degrees. Place salmon on a parchment lined baking sheet and bake for 10-12 minutes, until firm to the touch. Set aside. Wash asparagus and trim tough ends. Banch in boing water for 3 minutes. Plunge into a bowl of ice water to stop cooking. Cool, drain, and pat dry. Select 8 spears for garnish and cut off tips int 3" lengths. Set aside. Slice remaining spears at a steep angle 3/8 inch thick.
In a small bowl, place asparagus slices, walnuts and prosciutto. Using a zester or fine grater, remove zest from lemon. Juice lemon. Combine 1 1/2 tablespoons lemon zest, 1 tablespoon lemon juice, capers, vinegar, oil, pepper and thyme. Place a small mound of lettuce on each of 4 plates. Divide fish evenly and place next to lettuce. Combine asparagus and lemon juice mixtures. Toss lightly and mound on top of fish. Garnish with reserved asparagus. Serve immediately.
Provides 2.69 grams omega-3s.