Roasted Salmon, Asparagus and Potatoes
4 Servings
1 pound small new potatoes, halved
2 Tbsp olive oil
1/2 lb asparagus, trimmed and sliced on the diagonal, 1" long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
2 garlic cloves, chopped
salt & freshly ground pepper, to taste
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon cut into wedges
Preheat oven to 400F. In a large, shallow baking dish coat potatoes with olive oil. Arrange potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove dish from the oven.
Toss asparagus with chopped dill, lemon zest, garlic, salt and pepper. Add asparagus mixture to potatoes and stir to combine. Push vegetables to the side of the dish to make room for the salmon steaks.
Return baking dish to oven and roast salmon and asparagus 10-12 minutes, or until fish is just cooked through.
Remove skin and center bones, and arrange on plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4
4 Servings
1 pound small new potatoes, halved
2 Tbsp olive oil
1/2 lb asparagus, trimmed and sliced on the diagonal, 1" long pieces
1 Tbsp chopped fresh dill
1 strip of lemon zest
2 garlic cloves, chopped
salt & freshly ground pepper, to taste
2 salmon steaks (10 oz each), cut about 1-inch thick
1 lemon cut into wedges
Preheat oven to 400F. In a large, shallow baking dish coat potatoes with olive oil. Arrange potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom. Turn the potatoes over and roast another 10 minutes until browned on top. Remove dish from the oven.
Toss asparagus with chopped dill, lemon zest, garlic, salt and pepper. Add asparagus mixture to potatoes and stir to combine. Push vegetables to the side of the dish to make room for the salmon steaks.
Return baking dish to oven and roast salmon and asparagus 10-12 minutes, or until fish is just cooked through.
Remove skin and center bones, and arrange on plates before serving. Garnish with fresh dill and lemon wedges.
Serves 4
