ONE PAN DINNER HAPPINESS…

WOO-HOOO!

The sun is finally out in CO and I’m super excited about Farmer’s Markets and cooking quick, yummy dinners.  And, if I can make it in less than 30 minutes AND cook it all on one baking sheet….I am all in.

I just tried this one from Eating Well and got lots of compliments around the table.

SALMON WITH BABY YUKON POTATOES & ASPARAGUS

Serves 4

1 lb Baby Yukon Potatoes, halved

2 T EVOO

3/4 tsp salt, divided

1/2 tsp ground pepper, divided

12 oz asparagus, trimmed

2 T melted butter

1 T lemon juice

2 cloves Garlic

1 1/2 lbs Salmon fillet, skinned and cut into 4 portions

Chopped Parsley for garnish

Preheat oven to 400 degrees.  Toss potatoes in 1 T oil, 1/4 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 T oil, 1/8 tsp salt and 1/8 tsp pepper in medium bowl.  Combine lemon juice and butter. Sprinkle salmon with the remaining 1/8 tsp salt.  Move the potatoes to one side of the pan.  Place the salmon in the center 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 , 10-12 minutes.  Garnish with parsley.

 

xoxo, Rosanna
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