Wild salmon roasts beautifully with asparagus and potatoes in a single pan. The potatoes come already steamed, so they get golden in the same time it takes for everything else to bake.
What You Get
Wild salmon (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 3 servings
15 minutes active
25 minutes total
Preheat the oven to 450°F. Line a sheet pan with foil. Remove the herb butter from the fridge and let it come to room temperature.
In a small bowl, toss the potatoes with 1 tablespoon olive oil, and season with salt and pepper. Arrange over a third of the prepared pan. Transfer the pan to the oven and bake until the potatoes begin to crisp, 15 minutes.
Meanwhile, trim the asparagus, snapping off any woody ends. In the same bowl, toss the asparagus with 1 tablespoon olive oil, and season with salt. Slice the lemon into wedges for serving. Remove the salmon from the packaging and pat dry with paper towels. Drizzle with 1 tablespoon olive oil and season with salt.
Add the asparagus and salmon to the pan. Return the pan to the oven, and continue to roast until the salmon flakes easily when pierced with a fork, 4 to 5 minutes longer.
Transfer the salmon, potatoes, and asparagus to plates. Spread with the herb butter and grind with pepper. Serve warm, with the lemon wedges for squeezing.
Note: The salmon may arrive frozen for freshness. Store it in the refrigerator to defrost before cooking. If you need to defrost it same day, place the sealed package in a bowl of cold water, and leave the tap running in a thin stream for about 30 minutes.