Roasted Salmon With Potatoes, Leeks and Asparagus √
Note: One pan is all you need to cook this easy and flavorful springtime meal. From Meredith Deeds.
• 1 lb. red or Yukon Gold fingerling potatoes, sliced in half crosswise
• 2 leeks (white and pale green parts), trimmed, washed very well and sliced into 1/2-in. slices
• 4 tbsp. olive oil, divided
• 1/2 tsp. salt, divided
• 1/2 tsp. freshly ground black pepper, divided
• 1 tsp. lemon zest plus 2 tbsp. juice
• 2 tbsp. fresh chives, minced
• 1 tsp. Dijon mustard
• 4 skinless salmon fillets (4 oz. each)
• 1 1/2 lb. asparagus, trimmed and cut into 2-in. pieces
Preheat oven to 450 degrees. Line a baking sheet with parchment paper. Place the potatoes and leeks on the baking sheet. Drizzle with 1 tablespoon olive oil and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Toss to coat. Roast for 20 minutes, tossing once.
In a small bowl, whisk together 2 tablespoons olive oil with the lemon zest and juice, chives and Dijon mustard. Set aside.
Remove the pan from the oven and move the potatoes and leeks to one side. Place the asparagus and salmon on the other side of the pan. Drizzle the asparagus with 1/2 tablespoon olive oil and 1/8 teaspoon salt and 1/8 teaspoon pepper. Toss to coat.
Brush the salmon with remaining 1/2 tablespoon olive oil and season with remaining 1/8 teaspoon salt and 1/8 teaspoon pepper. Place the pan back in the oven and roast for another 8 minutes or until the asparagus is crispy tender and the salmon is cooked to the desired doneness. (If your asparagus is thick, you may need to remove the salmon and place the pan back in the oven for 2 or 3 minutes to allow the asparagus to finish cooking.)