YOUR SOLIN GENERATED RECIPE
Smoked Salmon with Roasted Asparagus and Potatoes
Roasted red potatoes and crisp asparagus spears served with savory smoked salmon and fresh dill for a bright, herbaceous finish.
INGREDIENTS
7 oz Smoked salmon
0.5 cup Red potatoes
1 cup Asparagus spears
0.5 tbsp Extra virgin olive oil
0.25 tsp Sea salt
0.25 tsp Black pepper
0.5 tsp Garlic powder
1 tbsp Fresh dill
PREPARATION
Preheat your oven to 400°F and line a large baking sheet with parchment paper for easy cleanup.
Dice the red potatoes into half-inch cubes and toss them in a bowl with the olive oil, sea salt, black pepper, and garlic powder.
Spread the potatoes in a single layer on the baking sheet and roast for 15 minutes until they begin to soften.
Add the trimmed asparagus spears to the baking sheet, tossing them gently with the potatoes to coat them in the remaining seasoned oil.
Return the pan to the oven and roast for an additional 10-12 minutes until the potatoes are golden and the asparagus is tender-crisp.
Transfer the roasted vegetables to a serving plate and drape the cold-smoked salmon slices elegantly over the top.
Garnish the entire dish with freshly chopped dill and serve immediately while the vegetables are hot.