1 pound (450 g) small new potatoes
2 Tbsp olive oil Salt
1/2 pound (225 g) medium asparagus
1 Tbsp chopped fresh dill
1 strip of lemon zest
1 small garlic clove, coarsely chopped
Freshly ground pepper
1 one pound salmon fillet
Prep time: 10 minutes
Cook time: 32 minutes
Yield: Serves 4.
1 ) Preheat oven to 400°F (205°C). In a large, shallow roasting pan (preferably not glass) add the potatoes with olive oil and then add some salt. Start off by cleaning and halving each potato, then place the potatoes cut side down in the roasting pan and cook for 10-12 minutes, until you see the potatoes begin to brown on the bottom. Turn the potatoes over and cook for another 10 minutes until browned on top. Remove the pan from the oven.
2 ) Trim each asparagus and slice them up in small pieces. In a bowl, toss the asparagus with the chopped dill, lemon zest, garlic, about 1/2 teaspoon of salt and a little olive oil. Once mixed, Add the asparagus mixture to the potatoes and stir.
3 ) Make room for the salmon by pushing the vegetables to the side of the dish. If you are using skin on fillets, put them skin side down. Salt the salmon thoroughly and return the baking dish to the oven. Roast the salmon and asparagus for 10 minutes, or until you feel the fish is cooked through.
Recipe inspired by Elise Baue