NUTRITION

SERVINGS

INGREDIENTS

6 oz Wild-caught salmon fillet

5 oz Yukon gold potatoes

1 cup Asparagus spears

2 tsp Extra virgin olive oil

1 tbsp Fresh parsley

1 tsp Fresh dill

1 clove Garlic

0.5 tsp Lemon zest

0.25 tsp Sea salt

0.25 tsp Black pepper

PREPARATION

• 1

  Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.

• 2

  Dice the Yukon gold potatoes into small 1/2-inch cubes, ensuring they are uniform in size for even roasting.

• 3

  Place the potatoes on the baking sheet and toss with 1 teaspoon of olive oil, half of the sea salt, and half of the black pepper.

• 4

  Roast the potatoes in the oven for 15 minutes until they just begin to turn golden and tender.

• 5

  While the potatoes roast, finely mince the parsley, dill, and garlic, then combine them in a small bowl with the lemon zest.

• 6

  Remove the baking sheet from the oven and slide the potatoes to one side; place the salmon fillet and trimmed asparagus spears on the empty side.

• 7

  Drizzle the remaining 1 teaspoon of olive oil over the salmon and asparagus, then season with the remaining salt and pepper.

• 8

  Press the fresh herb and garlic mixture firmly onto the top of the salmon fillet to create a thick crust.

• 9

  Return the pan to the oven and roast for another 10 to 12 minutes until the salmon is opaque and flakes easily with a fork.