Oven-Roasted Salmon, Asparagus and New Potatoes
Ingredients
- 450 g new potatoes
- 2 tablespoons extra virgin olive oil
- 1/2 teaspoon salt
- 225 g asparagus
- 1 tablespoon fresh dill
- 1 strip lemon zest
- 1 small clove garlic
- ground black pepper
- 680 g salmon steaks,
- 1 lemon
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Instructions
- On a sheet pan, or a large, shallow roasting pan (not glass, as it might break in an oven that hot) toss the potatoes with olive oil and sprinkle all over with salt.,Place the potatoes cut side down in the roasting pan and cook for 10 to 12 minutes, until the potatoes begin to brown on the bottom.,For even easier cleanup, line the sheet pan with parchment paper before adding the potatoes and olive oil.,Turn the potatoes over and roast another 10 minutes until browned on top. Remove the roasting pan from the oven.
- In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt, and a little olive oil. Add the asparagus mixture to the potatoes and stir to combine.
- Push the vegetables to the side of the dish to make room for the salmon. If you are using fillets, put them skin side down. Salt the salmon well and return the baking dish to the oven.,Roast the salmon and asparagus for 10 minutes, or until the fish is just cooked through.,If you want, remove the skin and center bones (if you are using steaks), and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.
Source
Original recipe: View Original