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Prep Time: 25 Minutes Cook Time: 45 Minutes |
Ready In: 70 Minutes Servings: 4 |
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Everything cooks together here - the salmon, together with the sides of asparagus and new potatoes. Makes for a simple but tasty dinner. Especially nice for spring, when asparagus is abundant. You can sub lemon pepper for the lemon zest if you like. Just cut backon the regular pepper. Ingredients:
1 lb tiny new potatoes, scrubbed and halved |
2 tablespoons extra virgin olive oil |
3/4 lb asparagus, cut into 1 inch pieces |
2 tablespoons fresh dill, chopped |
1/2 teaspoon lemon zest, grated |
1 garlic clove, minced |
3/4 teaspoon salt |
fresh ground pepper |
4 salmon steaks |
Directions:
1. Preheat oven to 400°F.
2. Put the potato pieces in a large baking dish, such as a 9x13 or other ovenproof casserole.
3. Toss the potatoes with the evoo.
4. Roast the potatoes for 20-25 minutes, turning halfway through, until browned.
5. Remove dish from oven.
6. Toss asparagus with dill and half the lemon and garlic.
7. Add to potatoes and toss to combine.
8. Season to taste with salt and pepper and toss again.
9. Season the salmon with the rest of the lemon and garlic, and salt and pepper to taste.
10. Clear a space in the center of the dish and add the salmon steaks.
11. Return the dish to the oven and roast for 12 - 15 minutes, or until fish is cooked to your liking.
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