One-pan salmon dinner with buttery potatoes and roasted asparagus

$3.87/serving$3.99at the cheapest of your stores this week · 6 ingredients on sale

Ingredients

• salmon350 g
• potato (baby potatoes)5 ea
• asparagus1 bunch
• garlic2 cloves
• lemon1 ea
• olive oil3 tbsp
• dill (optional)2 tbsp chopped

Method

1Potatoes first

• •Heat the oven to 400F.
• •Halve the potatoes.
• •Toss the potatoes with 1½ tbsp of the olive oil and a big pinch of salt on a large lined sheet pan.
• •Roast the potatoes cut side down 20 minutes.

2Prep the salmon

• •Meanwhile, mince the garlic and zest the lemon.
• •In a bowl, stir together the remaining olive oil, the garlic, the lemon zest, the juice of half the lemon, a pinch of salt and pepper.
• •Snap the woody ends off the asparagus.

3All on the pan

• •Push the potatoes to one side of the pan.
• •Lay the salmon and asparagus on the pan.
• •Brush everything generously with the lemon garlic oil.
• •Roast 12 to 14 minutes, until the salmon flakes at the thickest part with gentle pressure (125 to 130F inside for medium).

4Plate

• •Garnish with the dill if desired.
• •Cut the remaining lemon into wedges.
• •Serve straight off the pan with the lemon wedges.