INGREDIENTS:
- 1¼ lbs salmon fillet, skinned and cut into 4 portions
- 1 lb baby Yukon Gold potatoes, halved
- 12 oz asparagus, trimmed
- 2 tbsp extra-virgin olive oil, divided
- ¾ tsp salt, divided
- ½ tsp ground pepper, divided
- 2 tbsp butter, melted
- 1 tbsp lemon juice
- 2 cloves garlic, minced
- dill, chopped, for garnish
DIRECTIONS:
Preheat oven to 400° F.
Toss potatoes, 1 tbsp oil, ¼ tsp salt and 1/8 tsp pepper together in a medium bowl. Spread in an even layer on a large rimmed baking sheet. Roast until starting to soften and brown, about 15 minutes.
Meanwhile, toss asparagus with the remaining 1 tbsp oil, 1/8 tsp salt and 1/8 tsp pepper in the medium bowl. Combine butter, lemon juice, garlic, ¼ tsp salt and the remaining ¼ tsp pepper in a small bowl.
Sprinkle salmon with the remaining 1/8 tsp salt. Move the potatoes to one side of the pan. Place the salmon in the centre of the pan; drizzle with the butter mixture. Spread the asparagus on the empty side of the pan. Roast until the salmon is just cooked through and the vegetables are tender, 10 to 12 minutes.
Garnish with parsley.
