This quintessential spring dinner features fork-tender salmon, grassy asparagus, and crispy roasted potatoes. Drench everything in herb butter and a big squeeze of lemon.
What You Get
Wild salmon (see note below)
What You’ll Need
Salt and freshly ground pepper
Makes 4 servings
15 minutes active
30 minutes total
Preheat the oven to 450°F. Line 2 sheet pans with foil.
Cut the potatoes into bite-size pieces. Pile the potatoes on one of the pans, drizzle with 2 tablespoons olive oil, season with salt and pepper, and toss to coat. Roast until the potatoes are golden and crispy, stirring once toward the end of cooking, about 25 minutes.
Meanwhile, snap off the tough ends from the asparagus. Pile the asparagus on the other pan, drizzle with 1 teaspoon olive oil, season with salt and pepper, and toss to coat. Arrange the asparagus on half of the pan. Place the salmon, skin-side down, on the other half, drizzle lightly with olive oil, and season with salt and pepper. Toward the end of cooking the potatoes, add the second pan to the oven. Cook until the salmon flakes when pierced with a fork but is still pink at the center, and the asparagus is bright green and tender, 10 minutes.
Meanwhile, cut the lemon into wedges for serving. Set out the herb butter.
Transfer pieces of the salmon to plates, and place the roasted potatoes and asparagus on the side. Top each piece of salmon with a pat of herb butter and serve warm, with the lemon wedges for squeezing.
Contains: milk, fish.
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.