Oven-Roasted Salmon, Asparagus and New Potatoes
small new, scrubbed clean and halved
medium, trimmed and sliced on the diagonal, 1-inch long pieces
freshly and gournd
10 oz each, cut about 1-inch thick
cut into large wedges
Preheat oven to 400°F.
In a large, shallow baking dish (10x14 inch) coat the potatoes with olive oil.
Arrange the potatoes, cut side down, in the baking dish and roast for 10 to 12 minutes, until the potatoes begin to brown on the bottom.
Turn the potatoes over and roast another 10 minutes until browned on top.
Remove the baking dish from the oven.
2 In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste.
Add the asparagus mixture to the potatoes and stir to combine.
3 Push the vegetables to the side of the dish to make room for the salmon steaks.
Return the baking dish to the oven and roast the salmon and asparagus for 10 to 12 minutes, or until the fish is just cooked through.
If you want, remove the skin and center bones, and arrange on individual plates before serving.
Garnish with fresh dill and lemon wedges.