I zeroed in on this recipe for Oven-Roasted Salmon, Asparagus, and New Potatoes for two reasons. One, I’m still having fun using my supply of fresh lemons that I toted home from the West. Two, one of those uncomfortable necessities—the annual physical exam—looms on my schedule in the days ahead. No concerns anticipated; I look forward to a good report, but fish fish fish and more fish usually makes for a happy cholesterol level in the labwork. I’m for that.
In this dish, from simplyrecipes.com, the diced-up potatoes, which have been coated with a little olive oil and salt (or salt substitute), go in the oven first to start the browning process. After 20 minutes the seasoned, sliced asparagus is stirred into the olive oil and coated. With the veggies pushed to the side, the fish is placed in the pan to cook right alongside the veggies. As soon as it’s cooked through and the potatoes for sure are done, out emerges the finished meal.
In this process the veggies become a little crisp and a tad crunchy. That texture adds to the enjoyment. I can’t tell you how easy all this is and how virtuous you feel after you consume it.
Best of all, clean-up is instantaneous, with only one pan to fuss over. You’re outta the kitchen in a hurry!
Oven-Roasted Salmon, Asparagus, and New Potatoes
1 pound small new potatoes, scrubbed clean and halved
2 tablespoons olive oil
1/2 pound medium asparagus, trimmed and sliced on the diagonal, in 1-inch-long pieces
1 tablespoon chopped fresh dill (I had fresh parsley on hand, so I subbed that)
1 strip of lemon zest
1 small garlic clove, coarsely chopped
1/2 teaspoon salt (or salt substitute)
fresh ground pepper
2 (8- to 10-ounce) salmon fillets or steaks cut about 1-inch thick
1 lemon, cut into large wedges (plus I squeezed some extra fresh lemon juice over all, especially onto the fish)
Preheat oven to 400 degrees. In a large, shallow baking dish (not glass) coat the potatoes with olive oil and salt. Arrange the potatoes, cut-side down, in the baking dish; roast for 10 to 12 minutes until the potatoes begin to brown on the bottom. Turn the potatoes over; roast another 10 minutes until they are browned on top. Remove the baking dish from the oil. In a medium bowl toss the asparagus with the chopped dill, lemon zest, garlic, salt, and a little olive oil. Add the asparagus mixture to the potatoes; stir to combine. Push the veggies to the side of the baking dish to make room for the salmon. Sprinkle salt (or salt substitute) onto the salmon; return the baking dish to the oven. Roast the salmon and veggies for 10 minutes or until the fish is just cooked through. Makes 4 servings.