Categories: Experiments

Ingredients

• 1 pound small new potatoes, scrubbed clean and halved
• 2 Tbsp olive oil
• 1/2 pound medium asparagus, trimmed and sliced on the diagonal, 1-inch long pieces
• 1 Tbsp chopped fresh dill
• 1 strip of lemon zest
• 1 small garlic clove, coarsely chopped
• 1/2 teaspoon salt
• Freshly ground pepper
• 2 salmon steaks (10 oz each), cut about 1-inch thick
• 1 lemon, cut into large wedges

Directions

1. Preheat oven to 400°F.

2. In a large, shallow baking dish (10×14 inch) coat the potatoes with olive oil.

3. Arrange the potatoes, cut side down, in the baking dish and roast for 10-12 minutes, until the potatoes begin to brown on the bottom.

4. Turn the potatoes over and roast another 10 minutes until browned on top.

5. Remove the baking dish from the oven.

6. In a medium bowl, toss the asparagus with the chopped dill, lemon zest, garlic, salt and season with pepper to taste.

7. Add the asparagus mixture to the potatoes and stir to combine.

8. Push the vegetables to the side of the dish to make room for the salmon steaks.

9. Return the baking dish to the oven and roast the salmon and asparagus for 10-12 minutes, or until the fish is just cooked through.

10. If you want, remove the skin and center bones, and arrange on individual plates before serving. Garnish with fresh dill and lemon wedges.

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