March 11th, 2020

Lemon Roasted Salmon with Garlic Rosemary Potatoes and Asparagus

SERVINGS: 1
DIETARY: Gluten-Free, Dairy-Free
DIFFICULTY: Beginner
PREP/COOK TIME: 20 min/20 min

---

Salmon, Potatoes, and Asparagus

• 8 oz. salmon fillet, skin on
• 1 lemon, zested then thinly sliced
• 6 sprigs asparagus, 1/4 in. of the bottom cut 
• 5 small round potatoes, halved
• 1 clove garlic, sliced
• 2 sprigs fresh rosemary, just the leaves and diced fine
• 2 tbsp. olive oil
• salt and pepper

1. Preheat the oven to 375 F degrees.  Put the potatoes in a bowl and add the garlic, rosemary, 1 tbsp. olive oil, salt, and pepper.  Toss until they are all evenly seasoned.
2. On a large sheet tray, lay out the potatoes cut side down.  Place in the oven for 12-15 min or 2/3's the way cooked.  Remove the pan from the oven.
3. Place the asparagus in a bowl and toss with 1 tbsp. olive oil, lemon zest, salt, and pepper.  Season the salmon with salt and pepper and lay thinly sliced lemon slices on top of the salmon.
4. Add the asparagus to the sheet tray and add the salmon next to the asparagus.  Place the tray back into the oven for another 6-8 min.
5. Once everything is cooked through, remove the tray from the oven and let sit for about 2-3 min.  Serve and enjoy!

---

"Me Cuisine" Tips

• You can anything on top of the salmon to flavor it.  I also added halved grape tomatoes so the juices flow on top of the fish.
• Use any potatoes you want.  I used fingerling potatoes, but small red or yellow potatoes work perfect too.
• If you don't prefer the skin on the salmon, removed it.  I like the fishy taste and fattiness. 
• Dijon mustard pairs perfectly with this dish.